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Welcome to the first Meal Prep Monday! This Vegan Sweet Potato and Black Bean Bowl has sauted kale, roasted sweet potatoes, black beans, quinoa, and pine nuts! Yes pine nuts! I know pine nuts can be a little pricey, but they are sooo worth it. (TIP: Keep pine nuts in the freezer so they don’t go rancid. We get our pine nuts from Costco or Trader Joes, and they will last me all year pretty much.)
So why bother meal prepping? Well first off I despise making my lunches each morning (I am not a morning person). By meal prepping a healthy option it saves me time in the morning and stress since I usually hit my snooze button one too many times.
I like using kale for meal prepping salads because you can go ahead and add dressing to it and it will hold up for days. You could skip sauteing it in this recipe and leave it raw. Just massage the oil, salt, pepper, red pepper flake, and lemon into the raw kale until it turn a deep green and the volume is reduced by half. I knew it seems weird to massage kale, but trust me. It breaks down the fibrous texture and makes the kale soft and delicious.
I hope you love this Vegan Sweet Potato and Black Bean Bowl! They’re:
- Sweet and savory
- Hearty
- Healthy
- Delicious
If you love this recipe I would love to know! You can rate this recipe and leave a comment, and tag a photo on Instagram @hungrywaitress! Here’s the recipe:
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Vegan Sweet Potato and Black Bean Bowl
- Prep Time: 5
- Cook Time: 45
- Total Time: 50 minutes
- Yield: 5 1x
Description
Vegan Sweet Potato and Black Bean Bowl is an easy meal prep recipe. This vegan recipe is great for lunch or dinner!
Ingredients
Quinoa
- 2 cups vegetable broth
- 1/4 teaspoon salt
- 1 Tablespoon olive oil
- 1 cup quinoa
Sweet Potatoes
- 2 sweet potatoes, diced
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Kale
- 1 Tablespoon olive oil
- 8 cups fresh kale
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon , juiced
- Pinch of red pepper flakes, optional
Addition Ingredients
- 1 can black beans, drained and rinsed
- 1/4 cup toasted pine nuts
Instructions
- Preheat the oven to 400 degrees.
- Start by making the quinoa. Boil the broth, olive oil, and salt in a medium size pot on high heat. Stir in the quinoa and bring the broth back to a boil. Cover with a lid, and turn the heat down to low. Cook for 15 minutes.
- While the quinoa is cooking prepare the sweet potatoes. Place a piece of parchment down on a large baking sheet. Spread the diced sweet potatoes onto the sheet, and pour the olive oil on top of the potatoes. Sprinkle on the salt, pepper, onion powder, cumin, garlic powder, and paprika. Toss the potatoes around on the pan, then spread them out in a single layer. Bake for 25 minute.
- For the kale heat up 1 Tablespoon of olive oil in a large skillet over medium high heat. Once the pan is hot, add 8 cups of kale (it will wilt down). Then toss in the salt, pepper, red pepper flakes (optional) ,and lemon. Saute the kale down for about 10 minutes.
- Once all of the component are finished toss 1 cup of the quinoa (keep the rest for other recipes!), sweet potatoes, kale, black beans, and pine nuts all together. Divide them into your meal prep containers and enjoy throughout the week!
Notes
*Use up the quinoa leftovers in salads, rice dishes, or burritos! It will stay good for about a week refrigerated.
Want more meal prep ideas? These recipes work well:
Vegan Sweet Potato White Bean Bowl
Jani says
Do you eat this cold or reheat?
thehungrywaitress says
I eat it both ways!
Kendra says
About how many bowls does this recipe make?
thehungrywaitress says
Depending on how big you like your portions, I can usually get 4-6 bowls out of this recipe!
Alexis says
Just tried this and loved it! I left out the pine nuts because I am trying to do a lower fat diet and used a significant more amount of kale but it is so good!
thehungrywaitress says
Oh good! I am so glad you loved it and made it your own!
Chris Wilkinson says
Can you sub spinach for kale?
thehungrywaitress says
Yes! Feel free to sub any greens.
Mya’s Mummy says
Hi can you freeze these? And for how long?
thehungrywaitress says
Yes! I would freeze it up to 3 months.
Maddie says
This was AMAZING – though I used brown rice instead of quinoa because that’s what. The flavors of everything really worked together to make this a dish to remember! Also, I heated the black beans on the stove and added salt, garlic powder, and cumin to taste. Thanks for this yummy creation!
★★★★★
thehungrywaitress says
Yay! I’m so glad you loved it!
Jiselle says
Can I uses russet potatoes?? Instead of sweet??
thehungrywaitress says
I would recommend not using russet potatoes instead of sweet. The sweet potatoes really make the dish.
Renee says
This is incredible! It tastes like autumn in a bowl. The flavors are so perfect together. I used one sweet potato and some cubed butternut squash I had on hand. I also subbed a whole grain medley for the quinoa. This will be in my regular rotation!
thehungrywaitress says
Yum! I’m so glad you love it!
Adam says
This recipe is great, but I get nearly double the calories noted when I put it in the recipe calculator. Can you please share how you’ve come up with the nutrition details listed?
thehungrywaitress says
Hi Adam! You are right the nutrition is all wacky. I use a plugin that calculates the nutrition for me based on my ingredient list and quantity. It looks like quinoa was left out, and I also adjusted the serving size. Thank you for bringing this to my attention. I will be sure to look over my other recipes to catch any other mistakes.
Robyn Effler says
Thank you for this amazing recipe.
★★★★★
thehungrywaitress says
You’re welcome! Thank you for making it!
James says
This was delicious!!! I subbed the quinoa for diced cauliflower and topped it with an avocado. I also used chopped cashews instead! I will most DEFINITELY be making this again in the near future.
★★★★★
thehungrywaitress says
Thank you!
Jay says
Shouldn’t use aluminum foil due to aluminum contamination, use parchment paper instead 🙂
thehungrywaitress says
Yes! I have switched to parchment, and needed to update this recipe. Thank you!
Brook says
How long does this recipe keep in the fridge? I am in search of a healthy meal prep to do on Sunday nights to be good for the work week!
thehungrywaitress says
It lasts around 4-5 days!
Jenn Wright says
Absolute favorite plant based recipe. I am new to eating plant based foods and this meal is phenomenal. Tasty and delicious. I did not even know I COULD like kale!
★★★★★