Mayan Harvest Bake

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20 Minutes Prep
1 Hour Total

Brittany Mullins (@eatingbirdfood) layers polenta, quinoa, roasted sweet potatoes, plantains, kale, and black beans in a spicy chili sauce. Basically, it’s all of the good stuff on one plate.

Ingredient List
  • 2 sweet potatoes, washed and diced into 1/4 inch cubes (about 4 cups) Small check mark in a circle icon
  • 1 ripe plantain, peeled and diced into 1/4 inch cubes Small check mark in a circle icon
  • 2 tablespoons avocado oil Small check mark in a circle icon
  • 1 large onion, finely chopped Small check mark in a circle icon
  • 3 cloves garlic, minced Small check mark in a circle icon
  • 1 15 oz. Muir Glen Organic Tomato Sauce Small check mark in a circle icon
  • 1/2 cup water or vegetable broth Small check mark in a circle icon
  • 1 tablespoon chili powder Small check mark in a circle icon
  • 1 teaspoon coconut sugar Small check mark in a circle icon
  • 1 teaspoon paprika Small check mark in a circle icon
  • 1/2 teaspoon sea salt Small check mark in a circle icon
  • 1/4 teaspoon cinnamon Small check mark in a circle icon
  • 4 cups finely chopped kale Small check mark in a circle icon
  • 1 15 oz. can organic black beans, drained and rinsed Small check mark in a circle icon
  • 1 1/2 cup cooked quinoa Small check mark in a circle icon
  • 1 18 oz tube polenta, sliced into 1/4 inch slices Small check mark in a circle icon
  • 1/4 cup roasted pepitas, for toppings Small check mark in a circle icon
  • Avocado, for toppings Small check mark in a circle icon
  • Cilantro, for toppings Small check mark in a circle icon
Preparation
  1. Preheat oven to 400° degrees.
  2. Toss chopped sweet potatoes and plantains cubes in 1 tablespoon oil. Sprinkle with sea salt and spread onto a baking sheet. Roast for 20 minutes or until sweet potatoes are tender.
  3. While the potatoes and plantains are roasting, heat remaining 1 tablespoon of oil on medium-high in a large skillet.
  4. Add onion and garlic and sauté until soft and fragrant, about 5-7 minutes. Add tomato sauce, water, chile powder, coconut sugar, paprika, sea salt and cinnamon into the skillet and let sauce simmer on low heat for about 10 minutes.
  5. Add black beans and kale into the skillet. Stir kale into the sauce, allowing it to wilt. Once kale has wilted down, remove sauce from the heat.
  6. Meanwhile, spray a 9x13 or 11x7 casserole dish with non-stick spray. Line the bottom of the dish with polenta slices, overlapping if needed.
  7. Top with the cooked quinoa. Then add the roasted sweet potatoes and plantains. Pour the saucy black bean and kale mixture over everything and use a spoon to create an even top layer.
  8. Bake casserole in the 400° oven for 20 minutes. Remove from oven, sprinkle pepitas over the bake and serve warm. Top each portion with sliced avocado and fresh cilantro.