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. I found Trader Joes has a good deal on pine nuts.
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.
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 know 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 minutes
- Cook Time: 45 minutes
- 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. Sauté 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.
- Category: Dinner
- Method: Meal Prep
- Cuisine: American
Keywords: kale, quinoa, bowls, meal prep, healthy dinner recipe, vegan, vegetarian
Want more meal prep ideas? These recipes work well:
Vegan Sweet Potato White Bean Bowl
Jani
Do you eat this cold or reheat?
thehungrywaitress
I eat it both ways!
Kendra
About how many bowls does this recipe make?
thehungrywaitress
Depending on how big you like your portions, I can usually get 4-6 bowls out of this recipe!
Alexis
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
Oh good! I am so glad you loved it and made it your own!
Chris Wilkinson
Can you sub spinach for kale?
thehungrywaitress
Yes! Feel free to sub any greens.
Mya?s Mummy
Hi can you freeze these? And for how long?
thehungrywaitress
Yes! I would freeze it up to 3 months.
Maddie
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
Yay! I'm so glad you loved it!
Jiselle
Can I uses russet potatoes?? Instead of sweet??
thehungrywaitress
I would recommend not using russet potatoes instead of sweet. The sweet potatoes really make the dish.
Renee
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
Yum! I'm so glad you love it!
Adam
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
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
Thank you for this amazing recipe.
★★★★★
thehungrywaitress
You're welcome! Thank you for making it!
James
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
Thank you!
Jay
Shouldn't use aluminum foil due to aluminum contamination, use parchment paper instead 🙂
thehungrywaitress
Yes! I have switched to parchment, and needed to update this recipe. Thank you!
Brook
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
It lasts around 4-5 days!
Jenn Wright
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!
★★★★★
emjay
i just found this recipe. and IT IS LIFE! omg it's soooo goood!
★★★★★