Submitted by: Carrie Padgett
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Sweet AND spicy! Very fulfilling and worth the prep!
1.Preheat oven to 400 degrees. 2. Toss sweet potatoes in 1/2 tbsp. oil and roast for 20 minutes in a square glass baking dish/pan, stirring once. 3. 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. 4. 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. 5. Pull roasted sweet potatoes out of the oven and top with cooked kale, sliced plantains (The plantain should be very ripe – yellow, not green and covered with large black spots.), and black bean sauce. Bake for 15-20 minutes. 6. 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. 7. Portion out the grains on each plate, top with the harvest bake, sprinkle with pepitas and eat immediately. Enjoy!
*Vegetarians can count this as 1 protein and 3 carbs.