Serves 2 generous portions
Roasted Vegetables:
- 1 medium sweet potato - peeled and medium diced.
- 1 large ripe plantain, sliced in 1/2" thickness on a bias – When the skin is yellow with black spots you can know it is perfect.
Preheat oven to 400*
Line a baking sheet with non- stick foil.
Add sweet potato cubes to half of pan and bake for 30 minutes, tossing once. When 30 minute mark is met add plantains in a single layer and bake for another 10 minutes.
While sweet potatoes and plantains are roasting make Ancho Chile Sauce.
Ancho Chile Sauce:
- 1 tbsp. olive oil
- 1 medium yellow onion, minced
- 2 garlic cloves, minced
- 1 15 oz. can tomato sauce
- 1 tbsp. Ancho Chile powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. cayenne
- ½ tsp. dried Mexican oregano (or regular)
- 1 tsp. salt
- 1/2 tsp. fresh ground black pepper
- 1 tbsp. grated Piloncillo (or dark brown sugar)
- 1 c. good quality vegetable stock- I make my own, but recommend Swansons Vegetarian Vegetable.
In a medium skillet heat oil and add onions and garlic and cook approximately 3 minutes or until onions are translucent . Add the remaining sauce ingredients, bring to a simmer, to turn low and cook uncovered, stirring occasionally. When cooked through you can take an immersion blender if you like to silken sauce.
Amaranth Polenta:
- ½ cup fine diced onion
- 1 clove garlic
- 3 cups vegetable stock
- 1 tsp. Ancho Chile Powder
- 1 Tsp paprika
- ¼ cup. Quinoa, rinsed
- ¼ cup oats
- ¼ cup. bulgur wheat
- ¼ cup. Amaranth
- ¼ cup. polenta
- ¼ cup chopped cilantro
- 1 TBL toasted sesame seed
In a medium sauce pan, sauté onion and garlic until just softened. Add Ancho Chile Powder and Paprika to onions and stir and then add vegetable stock and bring to a boil. When at a soft boil, turn down heat to simmer and add quinoa, oats, bulgur, amaranth, and polenta, whisking while they're added.
Stir every 2-3 minutes, for 20 minutes until thickened. Cook until a nice medium consistency adding liquid if needed. When consistency is reached, add chopped cilantro and toasted sesame seeds.
Additional Items:
- 1 tsp olive oil
- 2 cup fine chopped kale
- 1 clove minced garlic
- 1 cup black beans – canned works perfectly
- ¼ c. pepitas (shelled pumpkin seeds)
Slightly sauté kale in skillet for 3-4 minutes with a clove of minced garlic and olive oil.
Assemble:
Pour polenta into a casserole dish, top with saute’d kale, black beans, sweet potatoes, plantains, top with sauce and sprinkle top with pepitas.
Place in the 400* oven and cook for 15 minutes, to warm through.
