Southwest Sweet Potato Vegan Meal Prep Bowls
These vegan meal prep bowls are efficient and delicious. 4 meals ready in under 45 minutes!
Servings: 4
Ingredients
- 1 large sweet potato diced into small pieces
- 3-4 tablespoons olive oil divided
- 1 teaspoon southwest seasoning (or more to taste)
- Garlic powder to taste
- Salt & pepper to taste
- 1 (12 fluid ounce) can sweet corn drained
- 1 (19 fluid ounce) can black beans drained & rinsed
- Juice of 1/2 lime + wedges for serving
- 1/2 teaspoon ground cumin
Instructions
- Preheat oven to 400F and move the rack to the top third of the oven.
- Prep your sweet potato (I didn't peel mine, but you can if you want to... rinse it thoroughly if you're not peeling it) and add the cut-up pieces to a foil-lined baking sheet. Sprinkle the pieces with the southwest seasoning, garlic powder, and salt & pepper, and toss with 2-3 tablespoons of olive oil. You want each piece coated in oil but not dripping with it. Bake for 25 minutes or until tender.
- Meanwhile, add the corn, beans, lime juice, 1 tablespoon of olive oil, cumin, and salt & pepper (optional) to a small bowl. Toss.
- Once your sweet potatoes are done, equally divide them and the corn/bean mixture between the four Tupperware containers. Add a wedge of lime to each container. I suggest eating the meal prep bowls within 5 days.
Notes
- These bowls can be eaten cold or hot. Take the lime wedge out prior to microwaving.
- Customization ideas: add rice or quinoa if you wish, and/or add some sliced avocado just prior to serving. If you want to add some extra protein, tofu would work well. If you're not vegetarian/vegan, chicken would be a good addition to these bowls.
- These are the glass containers I use.