Mock Kashi Mayan Harvest Bake

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Nutritional Info

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

View full nutritional breakdown of Mock Kashi Mayan Harvest Bake calories by ingredient

Introduction

From A Year in the Kitchen (http://ashleescooking.blogspot.com) From A Year in the Kitchen (http://ashleescooking.blogspot.com)

Number of Servings: 6

Ingredients

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

Directions

~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.

Number of Servings: 6

Recipe submitted by SparkPeople user ERIN2214.