Kashi'S Mayan Harvest Bake (Copy Cat) Recipe

Name: Kashi'S Mayan Harvest Bake (Copy Cat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes, washed and diced into 1/2 inch cubes; 1 ripe plantain, sliced; 1 bunch kale, cleaned, destemed and coarsely chopped; 1 (15 ounce) can organic black beans, drained and rinsed; 1/4 cup pepitas; 1/2 cup quinoa; 1/2 cup Bulgar wheat; 2 cups vegetable broth; Sauce; 1 tablespoon coconut oil (divided); 1 onion, chopped; 2 -3 garlic cloves; 1 (15 ounce) can tomato puree; 1/4 cup water; 1 tablespoon dried ancho chile powder; 3 drops liquid stevia (or other sweetener of choice); 1 teaspoon paprika; 1/2 teaspoon sea salt

Servings: persons

2 sweet potatoes, washed and diced into 1/2 inch cubes
1 ripe plantain, sliced
1 bunch kale, cleaned, destemed and coarsely chopped
1 (15 ounce) can organic black beans, drained and rinsed
1/4 cup pepitas
1/2 cup quinoa
1/2 cup Bulgar wheat
2 cups vegetable broth
Sauce
1 tablespoon coconut oil (divided)
1 onion, chopped
2 -3 garlic cloves
1 (15 ounce) can tomato puree
1/4 cup water
1 tablespoon dried ancho chile powder
3 drops liquid stevia (or other sweetener of choice)
1 teaspoon paprika
1/2 teaspoon sea salt

1
Preheat oven to 400 degrees.
2
Toss sweet potatoes in 1/2 tablespoons oil and roast for 20 minutes in a square glass baking dish/pan, stirring once.
3
While the potatoes are roasting, heat 1/2 tablespoons oil on medium high in a large skillet and saute the onion and garlic until soft and fragrant. Add tomato puree, water, and spices (chili powder, stevia, paprika, sea salt) into the skillet and let simmer for 10 minutes. The sauce should be on the thicker side, but add more water if you want to thin it out. Stir in black beans.
4
Heat another skillet over medium, add chopped kale, a few tablespoons of water and a bit of sea salt. Let the kale wilt and toss for 5-7 minutes.
5
Pull roasted sweet potatoes out of the oven and top with cooked kale, sliced plantains, and black bean sauce. Bake for 15-20 minutes.
6
While it's baking prepare the grains by putting the quinoa, bulgur wheat, and 2 cups of liquid into a small pot. Bring mixture to a boil, then cover and let simmer for 15-20 minutes or until most of the liquid has been absorbed.
7
Portion out the grains on each plate, top with the harvest bake, sprinkle with pepitas and eat immediately. Enjoy!

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 sweet potatoes, washed and diced into 1/2 inch cubes, 1 ripe plantain, sliced, 1 bunch kale, cleaned, destemed and coarsely chopped, 1 (15 ounce) can organic black beans, drained and rinsed, and more.

Yes, Kashi'S Mayan Harvest Bake (Copy Cat) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kashi'S Mayan Harvest Bake (Copy Cat)

How did you like this recipe?

Frequently Asked Questions