- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 272.3
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 838.8 mg
- Total Carbs: 51.0 g
- Dietary Fiber: 9.2 g
- Protein: 10.4 g
Mock Kashi Mayan Harvest BakeSubmitted by: ERIN2214
IntroductionFrom A Year in the Kitchen (http://ashleescooking.blogspo
t.com) From A Year in the Kitchen (http://ashleescooking.blogspo
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
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. paprkia
1/2 tsp. salt
1 tsp. cumin
1/2 c. vegetable stock
~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.
Number of Servings: 6
Recipe submitted by SparkPeople user ERIN2214.