Kashi's Mayan Harvest Bake Copy Cat

Recreate the delectable magic of "Kashi's Mayan Harvest Bake" with this inspired copycat recipe that's bursting with bold, plant-based flavors. This vibrant vegan dish combines perfectly roasted sweet potatoes, caramelized plantains, protein-packed black beans, and hearty quinoa, all layered with sautéed kale and blanketed in a rich, mole-style sauce infused with cocoa, chili, and lime. Topped with a hint of cinnamon and baked to perfection, this savory-sweet casserole offers a delightful fusion of textures and tastes. Perfect for meal prep or a cozy dinner, this wholesome, dairy-free, and gluten-free bake is a celebration of comforting flavors with a nutritious twist. Serve it warm and let every bite transport you to a culinary journey inspired by Mayan traditions.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Sweet potatoes, cubed
• 3 tablespoons Olive oil
• 0.5 teaspoons Ground cinnamon
• 1 teaspoons Salt
• 2 Ripe plantains, sliced
• 1.5 cups Black beans, cooked and drained
• 2 cups Cooked quinoa
• 2 cups Kale, chopped
• 1 cup Vegetable broth
• 2 tablespoons Tomato paste
• 1 tablespoons Cocoa powder, unsweetened
• 1 teaspoons Chili powder
• 1 teaspoons Cumin, ground
• 1 tablespoons Maple syrup
• 2 tablespoons Lime juice
• 0.5 teaspoons Crushed red pepper flakes (optional)

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Toss the cubed sweet potatoes with 2 tablespoons of olive oil, ground cinnamon, and 0.5 teaspoons of salt. Spread them on the baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.

Step 3

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced plantains and cook for 2-3 minutes per side until golden and softened. Remove from the skillet and set aside.

Step 4

In the same skillet, add the chopped kale and cook for 1-2 minutes until slightly wilted. Remove and set aside.

Step 5

To prepare the mole-style sauce, whisk together vegetable broth, tomato paste, cocoa powder, chili powder, cumin, maple syrup, lime juice, and crushed red pepper flakes (if using) in a small bowl. Heat the mixture in a small saucepan over medium heat for 3-4 minutes until warmed and thickened. Set aside.

Step 6

In a large mixing bowl, combine the roasted sweet potatoes, cooked quinoa, black beans, and wilted kale. Mix gently to combine.

Step 7

Layer the mixture into a greased 9x9-inch baking dish. Top with cooked plantains, spreading them evenly over the surface.

Step 8

Pour the mole-style sauce over the entire dish, ensuring it is evenly distributed.

Step 9

Cover the dish with aluminum foil and bake at 400°F (200°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to caramelize slightly.

Step 10

Remove from the oven and let the dish cool for 5 minutes before serving. Serve warm and enjoy this hearty, plant-based meal!

Nutrition Facts

Serving size	(2107.2g)

Amount per serving	% Daily Value*
Calories	2234.0

Total Fat 57.1g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 3362.2mg	0%
Total Carbohydrate 393.1g	0%
Dietary Fiber 65.8g	0%
Total Sugars 76.3g
Protein 64.6g	0%

Vitamin D 0IU	0%
Calcium 698.4mg	0%
Iron 24.2mg	0%
Potassium 6448.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.9%

Protein: 11.0%

Carbs: 67.1%