Mayan Harvest Bake
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Eating Bird Food · by Brittany Mullins★ 4.3 (14)

Mayan Harvest Bake

NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 26%
CARBS 72G54% OF CAL
10G FIBER49G OTHER13G TOTAL SUGAR
FAT 23G39% OF CAL
4G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan casserole layered with polenta, quinoa, roasted sweet potatoes, plantains, kale, and black beans in a spiced chili-tomato sauce. Hearty and nutritious.

maincasserolebeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 sweet potatoes (washed and diced into 1/4 inch cubes (about 4 cups))
  • 1 ripe plantain (peeled and diced into 1/4 inch cubes**)
  • 2 Tablespoons avocado oil (divided)
  • 1 large onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 15 oz. can tomato sauce
  • 1/2 cup water or vegetable broth
  • 1 Tablespoon ground ancho chile powder/pepper (or regular chili powder)
  • 1 teaspoon coconut sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 4 cups finely chopped kale
  • 1 15 oz. can organic black beans (drained and rinsed)
  • 1 1/2 cup cooked quinoa
  • 1 18 oz tube polenta (sliced into 1/4 inch slices)
  • 1/4 cup roasted pepitas
  • avocado (for topping)
  • cilantro (for topping)
PREP
20M
SODIUM
778MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.