My spin on the best frozen meal I've found- Mayan Harvest Bake by Kashi

I found a frozen meal that I absolutely love! It's Kashi's Mayan Harvest Bake and it is the best, most homemade tasting frozen meal out there. It has loads of fiber and protein, spice and sweet plantains. It's so good that I wanted to see if I could come up with my own version. The best part of this dish is that it's a totally healthy and COMFORTING dish that is perfect for all seasons. Try making a batch and dividing it into individual servings in the freezer to save money. I served it to my hubby with salmon with the Mole sauce and a bit of feta but trust me, this is a very filling and satisfying meal all by itself.

There are many steps but trust me, it is SO worth it!

Sarah's Harvest Bake:

For the Potatoes-
4 sweet potatoes, cut in fours and sliced (pieces should be about 1" big)
1 onion chopped
3 cloves garlic, chopped
1/2 tsp. chili powder
1 1/2 tsp cumin
1/2 tsp kosher salt
a good drizzle of EVOO (just enough to coat the potatoes).

Preheat the oven to 425 degrees. Combine all ingredients and toss. Roast in a large cookie sheet for about 20 minutes, flipping at 10 minutes.

For the Plantains-
Slice three VERY ripe plantains at an angle. (I like to use plantains that are almost black, atleast spotted with black).
EVOO.
Drizzle plantains with EVOO and place in a single layer on a cookie sheet. Roast along with the potatoes for about 20 minutes, turning at 10. Make sure to keep an eye on the plantains because they are high in sugar they will burn easily.

For the Kale/bean mixture:
1 bunch kale, chopped
2 cans low sodium black beans
1 tbs EVOO
3 cloves minced garlic
1/4 cup Archer Farms Cocoa Chile Mole Sauce

Heat EVOO over medium heat. Add garlic and kale. Saute for about 3-5 minutes. Add black beans and Sauce. Reduce heat and cook about 10 minutes more.

For Polenta:
4 cups chicken stock
1 c polenta
1/4 c millet
1/4 c quinoa
1/4 c bulger wheat

Heat stock to a boil. Add ingredients, turn heat down to medium and cook stirring frequently about 20 minutes.

To prepaire the dish, pour polenta mixutre into a large baking dish. Top with black bean/kale mixture, then roasted potatoes, then plantains. Pour about 1 cup of Archer Farms Cocoa Chile Mole Sauce over the whole thing and bake for 30 minutes at 350 degrees. Remove from oven and sprinkle with pepitos (roasted pumpkin seeds).