One of the best frozen meals on the market right now, in my humble opinion, is Kashi’s Mayan Harvest Bake.
This delicious vegan meal combines plantains, roasted sweet potatoes, black beans and kale with a spicy ancho sauce and pumpkin seed garnish – all the served over Kashi’s seven whole grain polenta and amaranth. It’s got a kick to it, but not overly spicy and the flavors of the sweet potato, plantain, and ancho sauce go so well together.
After falling in love at first bite and buying the harvest bake multiple times I decided I should try my hand at creating it at home. After a visit to my local Latino market the plantains I did a little online research and drew inspiration from others who have also come up with their own versions of this tasty meal.
It may not taste exactly like the frozen meal, however it turned out quite close and it tastes absolutely fabulous so I thought I’d share the recipe.
Homemade Mayan Harvest Bake
serves 4
Ingredients
2 sweet potatoes, washed and diced into 1/2 inch cubes
1 ripe plantain**, quartered and cut into 2 inch pieces
1 bunch of kale, cleaned, destemed and chopped
1 15 oz. can organic black beans, drained and rinsed
1/4 cup pepitas
Sauce:
1 tbsp. coconut oil (divided)
1 onion, chopped
2-3 cloves or garlic
1 15 oz. can tomato puree
1/4 cup water
1 tbsp. ancho chili powder
3 drops of liquid stevia (or other sweetener of choice)
1 tsp. paprika
1/2 tsp. sea salt
Grains:
1/2 cup quinoa
1/2 cup bulgur wheat
2 cups of water with a vegetarian bouillon cube -or- 2 cups vegetable broth
** The plantain should be very ripe – yellow, not green and covered with large black spots. Mine was completely black and worked perfect.
Preparation
- Preheat oven to 400 degrees.
- Toss sweet potatoes in 1/2 tbsp. oil and roast for 20 minutes in a square glass baking dish/pan, stirring once.
- While the potatoes are roasting, heat 1/2 tbsp. oil on medium high in a large skillet and saute the onion and garlic until soft and fragrant. Add tomato puree, water, and spices (chili powder, stevia, paprika, sea salt) into the skillet and let simmer for 10 minutes. The sauce should be on the thicker side, but add more water if you want to thin it out. Stir in black beans.
- Heat another skillet over medium, add chopped kale, a few tbsp. of water and a bit of sea salt. Let the kale wilt and toss for 5-7 minutes.
- Pull roasted sweet potatoes out of the oven and top with cooked kale, sliced plantains, and black bean sauce. Bake for 15-20 minutes.
- While it’s baking prepare the grains by putting the quinoa, bulgur wheat, and 2 cups of liquid into a small pot. Bring mixture to a boil, then cover and let simmer for 15-20 minutes or until most of the liquid has been absorbed.
- Portion out the grains on each plate, top with the harvest bake, sprinkle with pepitas and eat immediately. Enjoy!
I hope you’ll try the recipe – I know the preparation process sounds a little taxing, but I promise it’s not that bad and the results are totally worth it.
Edited to add: I know many people are interested in the nutrition facts for this recipe and the ones listed on Food.com are incorrect. I put the ingredients into the Livestrong recipe nutrition fact calculator to find the accurate information based on 4 servings:
-Brittany
Brittany Mullins, HHC
{ 42 comments… read them below or add one }
I love making copycat recipes! I’ve tried the Mayan Harvest Bake before and it was really good- I think it’s the plantains
So creative, I love it! Which Latino market do you go to? I’ve been meaning to make a trip since I am completely obsessed with Mexican cuisine….
Remember that Plantains are usually used by Carribeans, like Cubans, Puerto Rican where Mexican might use them too but not as much and they do not use the same spices as Carribeans, which this recipes appears to be.
I love using frozen meals as recipe inspiration- I’m glad I’m not the only one that does it!!
THANK YOU so much for this recipe!! I’ve never tried the frozen meal but when I read the ingredients it sounded like a good combo and something that could effortlessly be created at home. I’m adding the ingredients to my grocery list and adding the meal to my “to make” list
yayyyy my hubby LOVES fried plantains so I’m thinking this meal might be up his alley.
i’ve been dying to try this kashi meal – i’ve heard nothing but good things about it! your recipe sounds so delicious too! i’ve never tried plantains before.. but i definitely think i’ll have to give this a try! thanks for sharing!
YAY!!! Did you go to the place I told you about?? I’m so glad that you were able to recreate it
Looks delicious.
XO
I went to a place on Staples Mill.
That recipe looks so, so good!
I’ve been working my way through the EDBV cookbook (2 recipes deep thus far) and I love it- thanks for the tip!
I’m so jealous of all the yummy Kashi (and Amy’s) stuff you guys have in the US… we get next to nothing up here! Even your version of the GoLean is better. Thanks for sharing this swap though! It looks like it makes a ton… how many would you say it serves?
It serves 4-6.
nice work recreating the recipe! bet it’s so much better with fresh ingredients!!
This is also one of my favorite Kashi meals but I must say, your’s looks 1000 x’s better. Wow!
I love recreating meals like this.
Hope you are having a great day!
I love the kashi version but I bet yours is even BETTER! Thank you for sharing!
I LOVE that you did this! That is my all-time fave frozen meal (I actually ate it Monday!).
Brittany you are my hero!
As a few comments have acknowledged, your re-creation looks like it tops Kashi’s original hands-down! Once my cooking skills get up to par, I will definitely give this a try:)
Great idea! I love re-creating storebought favorites.
Beautiful! Can’t wait to try this!!!
That looks great! I love Mayan food
many , many thanks for the recipe! I am so in love with this Kashi meal, I cannot wait to make it for my friends
I made this tonight with just a few small changes to use things I had on hand. Substituted spinach for kale and tweaked the sauce just a bit. This was amazingly good! My meat & potatos hubby went back for seconds! Great tip on selecting plaintain. Super yummy recipe ~ thanks much!
Deb,
Thanks so much for trying the recipe and for leaving feedback. I’m glad you enjoyed it!
Wow!! I completely fell in love with this meal when I tried it the other day and was working on copying it myself. Thank you so much for completing the task for me! I hope no one in my family likes it so I can keep it all for myself!! LOL!!
Thank you, thank you, thank you.
I had this Kashi meal for the first time last week and also thought it was the best frozen meal I have ever had! Want to make it – and so excited to find your recipe!
I have been in love with this since first bite. I look forward to trying it myself. I am on a limited income and it was only bought for special treats. I will try to make it and freeze them. As I keep all the containers. Thank you so very much!!!
The Kashi Mayan Bake is also my favorite frozen meal and I have been talking about trying it at home for the longest time. Thank you for this recipe! It will give me a good starting point. I was thinking about using actual polenta for the base (or the grain). How many people can be served from this recipe?
I would say it would serve 2-3 people.
I finally tried it and I absolutely love it – and so does my husband!
I only did a few things a little differently than the recipe indicated above: I used polenta as the base. I cut up one package into thin round slices and I lined the bottom of the dish with it. Then I layered the sweet potatoes on top (next time I need to roast them a little more so that they are softer), followed by the cooked and seasoned kale, and then the black bean mixture. I fried the ripe pieces of plantain on both sides before I added them on top of the mixture. This made them sweeter with crispy edges.
Great recipe! I can’t wait to try it again and share it with my friends this time.
I’m so glad you tried and enjoyed the recipe. Thank you for leaving a comment with your modifications – I’m sure your tips will help others who find this recipe.
Brittany,
I just had the Kashi Mayan Harvest Bake for lunch today, for the first time. Best. Frozen. Meal. Ever….
Regardless, I am also a huge foodie and love to cook. I haven’t made the recipe yet, but just wanted to let you know that your story is inspiring and it’s also good to see you are from the fine city of RVA (my hometown!! Lots of amazing local restaurants – go to Black Sheep if you haven’t already discovered this gem…). I recently moved to the Midwest and am having trouble finding any meals not loaded with meat, butter and processed carbs.
I have a similar story where healthy eating and exercise lead to weight loss and a better life. It’s always warming to hear that others are doing the same – and great to know you are sharing your experiences and wealth of information with others. Keep the recipes coming!
*I also posted this recipe (giving credit to you and your blog) onto a recipe sharing site http://www.food.com; I did this to get the nutritional info calculated, just wanted you to know!
Thanks again!
Thanks for sharing this recipe. I have just tried Kashi’s ‘Mayan Harvest Bake’ for the first time today and loved the combination of spices and it was quite a satisfying meal. I also like the other Kashi frozen meals and at 340 calories, I shall be dieting on these for the next few months for sure.
After eating the frozen meal, I too wanted to figure out how to make this at home! Thank you so much for figuring it out for me! I cannot wait to try this, the recipe looks great!
I love the Kashi Mayan Harvest Bake, so, I am so very glad to have found a copy cat recipe for it. I do not understand however, how, a single serving from the eatingbirdfood.com recipe could have calories = 1,030.7, and fat = 20.7 grams fat per serving.
hi squiggles! Thanks for pointing this out. And I agree, I put the recipe in a Livestrong.com and got very different results. I’m going to add the nutrition facts to this post so that it’s clear.
I have bought plantains a couple of times but never could decide what to do with them. I love the flavors in this recipe. I have to try this!
As I was sitting at my computer eating the Kashi Mayan Harvest Bake, I wondered if I could duplicate it at home. I am glad my search led me to your site. I will have to let you know how it comes out for me. THANX!
The Mayan dish you created did not taste anything like the Kashi Mayan meal. I think because the plantains, although very ripe (soft and with black spots) were not as sweet as they are in the Kashi dish. Overall, your dish just didn’t have much taste. I followed your recipe to the T. I bought all of my ingredients at a organic food market. I think it’s pretty spectacular tho that you tried to recreate it and I appreciate your effort!!
Sorry the dish didn’t turn out the way you expected it to Tina. It may not taste exactly like the kashi meal, but I definitely think it has flavor.
I really love this meal from Kashi. I googled the recipe and your page came up! I am so looking forward to trying it. Thanks for posting!
To make this gluten-free, what would you suggest substituting the bulgar wheat with?
Just made this tonight-It’s really good! Thank you for posting it!
I recently came across the Mayan Harvest Bake and it is seriously soooo good! Cant wait to try your rendition of it
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