Inspired by the Kashi frozen dinner of the same name.

Preheat the oven to 425 degrees.

Combine all the sauce ingredients, EXCEPT for the tomatoes and 1 of the ancho chilies, in a food processor and combine until it’s like a semi-chunky salsa.

Amaranth Polenta: In a small saucepan, heat 2 Tbsp of the oil over medium heat. Add ¼ cup of the of the “salsa” and sauté for 2-3 minutes until it smells great. Stir in ½ cup amaranth and ½ cup of cornmeal. Stir in ½ cup vegetable broth and ½ cup water. Stir often while bringing to a boil. Reduce heat and simmer for 20-30 minutes, stirring occasionally, until the grains are barely crunchy and the contents have become like a semi-solid mass. Transfer this mixture to a shallow baking dish (9×9 inch or similar) and put aside to cool.

Now, to the remaining “salsa,” add the tomatoes and the remaining 1 ½ ancho chilies, and blend in the food processor. This is the sauce that will go over top of every thing else.

Chop the sweet potato into ¼-inch cubes. Toss with a bit of oil, salt, and pepper and put in a edged roasting dish for 30-40 minutes, until fork-tender.

Meanwhile, In a medium-size skillet, heat 3-4 Tbsp of oil over medium-high heat. Peel the plantain and slice into ¼-inch thick slices on the diagonal. Place the slices in the oil in the skillet. Sprinkle with chili powder, cumin, and salt. Fry for 5-8 minutes on each side until outsides are crispy and inside is tender.

Remove the plantains from the oil and set aside on a small plate. Add the kale to the same skillet and sauté until bright green and tender.

Slice the polenta into 4 equal-sized portions.

Once the sweet potatoes are done roasting, you’re ready to assemble the dish. I assembled it separately for each portion, giving each plate about 1/4th of the total prepared ingredients.

This is the order I assembled it (bottom to top):

Polenta
Black beans (2 Tbsp)
Plantain slices
Roasted sweet potatoes
Kale
Ancho Chili sauce (2 Tbsp)
Pepitas (1/2 Tbsp)