I came across some copycat recipes for Kashi’s Mayan Harvest Bake frozen dinners. I have never had the original dinner, but it sounded good: roast sweet potatoes, steamed kale and a tomato black bean sauce over a creamy pilaf. I changed things around a bit, using butternut squash instead of sweet potato and whole wheat couscous instead of quinoa pilaf. You can change things back, if you like, it will be good either way.
Mayan Harvest Bake Dinner
Adapted from Eating Bird Food. This is an all-in-one dinner composed of the following elements: (1) roasted butternut squash and plantains; (2) steamed kale; (3) tomato sauce with black beans; and (4) some kind of grain/starch base. The original base was an amaranth and corn polenta, and Eating Bird Food used a quinoa/bulgur pilaf, but I went with whole wheat couscous. You don’t have to layer everything in a casserole dish; you could serve each component separately and let people assemble their own combinations. You can also use 2 sweet potatoes instead of the butternut squash and quinoa pilaf instead of the couscous.
2 cups cooked whole wheat couscous
1 bunch kale, chopped and steamed until tender
Roast Butternut Squash:
1 lb. diced butternut squash, tossed with oil, salt and pepper and roasted and 400 degrees for a half hour
1 ripe plaintain, sliced, tossed with oil and roasted at 400 degrees for 20 minutes
4 Tbl. pumpkin seeds (pepitas)
Tomato Vidalia Onion Sauce with Black Beans:
1 Tbl. coconut oil
1 Vidalia onion, chopped
2 cloves garlic, minced
14.5 ounce can diced tomatoes in sauce
1 tsp. paprika
hot sauce, to taste
14.5 ounce can black beans, rinsed and drained
To make the tomato sauce, saute the onions and garlic in the oil until tender. Add the tomatoes and seasoning and cook 10 minutes. Puree in food processor or blender until smooth. Add the black beans.
Layer in a heat proof casserole the (1) couscous; (2) the kale; (3) the butternut squash, (4) the plantains; (5) the tomato sauce; and (6) the pepitas. Heat through in a 350 degree oven and serve.