***This recipe has had a re-do, visit this post to see my second attempt at Mayan Harvest Bake***
About two months ago, Kashi was offering coupons to try one of their frozen dinners for free, so I signed up. I got a coupon for a free Kashi frozen entree about 2 weeks ago. I looked at what they had at Kroger, and chose the Mayan Harvest Bake. It sounded like many of my favorite ingredients in one dish, and it was free!
This was hands down the best frozen dinner I've ever had. It tasted fresh, healthy, and delicious! The flavor combinations were very innovative and I just kept thinking about it over and over. I decided to try to recreate it at home and make it for dinner this week.
I might go back and make a few changes, but it was a very close replica. Next time I might pan fry the plantains as well as make the sauce a little more saucy (with more veggie stock), it was pretty thick. I used quinoa rather than the seven grain polenta, and it made it a little more dry, but I did like the quinoa.
Mock Kashi Mayan Harvest Bake
1 c. prepared quinoa
1 15 oz. can organic black beans, drained and rinsed
1 sweet potato, peeled and diced
1 plantain, sliced into long planks
4 c. kale, chopped
1/4 c. pepitas (I only had almonds, but Kashi used pepitas)
ancho chili sauce:
1 tbsp. EVOO
1 onion, chopped
2 garlic cloves
1 c. tomato puree
2 tbsp. tomato paste
1 tbsp. ancho chili powder
1 tbsp. sugar in the raw
1 tsp. paprika
1/2 tsp. salt
1 tsp. cumin
1/4-1/2 c. vegetable stock
Preheat oven to 400 degrees.
Puree onions and garlic in a blender with stock.
Add tomato puree, tomato paste, onion puree, sugar and spices to a small soup pot.
Heat over medium for 15 minutes, stirring every few minutes.
Scatter sweet potatoes on a baking sheet lined with parchment, roast for 15 minutes.
Heat a large skillet over medium, add chopped kale, a few tbsp. of water and a sprinkle of salt.
Wilt down and toss for 5-10 minutes.
Spread prepared quinoa in a baking dish, top evenly with black beans.
Top with cooked kale and sliced plantains.
Take potatoes out of the oven, scatter around baking dish.
Top entire casserole with sauce.
Bake for 15-20 minutes, or until bubbly.
Sprinkle with pepitas.