Menu

Better Than the Freezer Aisle: Kashi Mayan Harvest Bake

<p>Save money and choose exactly what goes into your meal with this homemade version of the Kashi Mayan Harvest Bake. With plantains, sweet potatoes, kale, and pepitas, you won't be able to wait until lunchtime to dig on.</p>
4 Servings Recipe By

Ingredients

  • 2/3 cups peel and dice Sweet Potato
  • 2 individual Plantain
  • 1 tablespoon Coconut Oil #1
  • 1 tablespoon Coconut Oil #2
  • 3 teaspoons mince Garlic, Cloves
  • 1 1/4 cups dice Onion
  • 1 teaspoon Salt
  • 1/2 teaspoons Black Pepper
  • 3 cups chop Kale
  • 15 ounces drain and rinse Black Beans, Canned
  • 15 ounces Tomato Sauce
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Ancho Chili Powder
  • 1 tablespoon Maple Syrup
  • 2 teaspoons Cumin
  • 1/4 cups chop Cilantro, Fresh
  • 4 cups Vegetable Broth/Stock
  • 1/2 cups rinse and drain Quinoa
  • 1/2 cups Bulgur
  • 1 cup Polenta
  • 1/3 cups Pumpkin Seeds (Pepitas)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 772 Calories
  • 19g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 2072mg Sodium
  • 133g Total Carb
  • 20g Fiber
  • 26g Total Sugars (Includes 3g Added Sugars)
  • 26g Protein
  • 21 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place sweet potato cubes and plaintain slices on baking sheet and toss with oil #1. Bake at 400 for 20-25 minutes, or until sweet potatoes are soft.
  2. While sweet potatoes and plantains are cooking, heat oil #2 in a large skillet over medium heat.
  3. Add garlic, onions, salt, and pepper, and cook until onions begin to soften, about 5-10 minutes.
  4. Add kale and cook for another 5 minutes, until kale has wilted.
  5. Add black beans, tomato sauce, tomato paste, ancho chili powder, maple syrup, cumin, and cilantro. Bring to a simmer.
  6. Cook for 10 minutes, stirring occasionally.
  7. In a large saucepan, bring vegetable broth to a boil.
  8. Add quinoa, bulgur, and polenta. Cook for about 20 minutes, or until grains are soft.
  9. Place grains on the bottom of a greased 8x8 glass baking pan.
  10. Top with sweet potatoes, plantains, black bean sauce, and pumpkin seeds.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place sweet potato cubes and plaintain slices on baking sheet and toss with oil #1. Bake at 400 for 20-25 minutes, or until sweet potatoes are soft.
  2. While sweet potatoes and plantains are cooking, heat oil #2 in a large skillet over medium heat.
  3. Add garlic, onions, salt, and pepper, and cook until onions begin to soften, about 5-10 minutes.
  4. Add kale and cook for another 5 minutes, until kale has wilted.
  5. Add black beans, tomato sauce, tomato paste, ancho chili powder, maple syrup, cumin, and cilantro. Bring to a simmer.
  6. Cook for 10 minutes, stirring occasionally.
  7. In a large saucepan, bring vegetable broth to a boil.
  8. Add quinoa, bulgur, and polenta. Cook for about 20 minutes, or until grains are soft.
  9. Divide grains among the pint freezer bags.
  10. Divide sweet potatoes, plantains, black bean sauce, and pumpkin seeds between the quart freezer bags.
  11. Place a bag of grains in each bag of sweet potato mix.
  12. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place grains in a microwave safe bowl, and top with sweet potato mixture.
  3. Reheat in microwave until warmed through.

© 2024