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Vegan Sweet Potato and Black Bean Bowl

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Vegan Sweet Potato and Black Bean Bowl

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.

Stirring up the Vegan Sweet Potato and Black Bean Bowl

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 is an easy meal prep recipe. This vegan recipe is great for lunch or dinner!

Vegan Sweet Potato and Black Bean Bowl


★★★★★

5 from 4 reviews

  • Author: thehungrywaitress
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 5 1x
Print Recipe

Description

Vegan Sweet Potato and Black Bean Bowl is an easy meal prep recipe. This vegan recipe is great for lunch or dinner!


Ingredients

Scale

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

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

Winter Kale Salad

Vegan Sweet Potato White Bean Bowl

Vegan Sweet Potato and Black Bean Breakfast Burritos


28 Comments

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Favorite Fall Salad »

Comments

  1. Jani says

    October 1, 2018 at 5:53 pm

    Do you eat this cold or reheat?

    Reply
    • thehungrywaitress says

      October 11, 2018 at 11:49 am

      I eat it both ways!

      Reply
  2. Kendra says

    October 12, 2018 at 7:56 am

    About how many bowls does this recipe make?

    Reply
    • thehungrywaitress says

      October 15, 2018 at 12:24 pm

      Depending on how big you like your portions, I can usually get 4-6 bowls out of this recipe!

      Reply
  3. Alexis says

    January 11, 2019 at 7:17 pm

    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!

    Reply
    • thehungrywaitress says

      January 12, 2019 at 12:13 pm

      Oh good! I am so glad you loved it and made it your own!

      Reply
  4. Chris Wilkinson says

    March 15, 2019 at 3:47 pm

    Can you sub spinach for kale?

    Reply
    • thehungrywaitress says

      March 16, 2019 at 11:36 am

      Yes! Feel free to sub any greens.

      Reply
  5. Mya’s Mummy says

    May 25, 2019 at 6:48 pm

    Hi can you freeze these? And for how long?

    Reply
    • thehungrywaitress says

      June 10, 2019 at 8:49 pm

      Yes! I would freeze it up to 3 months.

      Reply
  6. Maddie says

    August 5, 2019 at 6:06 pm

    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!

    ★★★★★

    Reply
    • thehungrywaitress says

      August 5, 2019 at 7:55 pm

      Yay! I’m so glad you loved it!

      Reply
  7. Jiselle says

    September 20, 2019 at 8:14 pm

    Can I uses russet potatoes?? Instead of sweet??

    Reply
    • thehungrywaitress says

      September 20, 2019 at 11:44 pm

      I would recommend not using russet potatoes instead of sweet. The sweet potatoes really make the dish.

      Reply
  8. Renee says

    November 11, 2019 at 1:32 pm

    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!

    Reply
    • thehungrywaitress says

      November 11, 2019 at 7:00 pm

      Yum! I’m so glad you love it!

      Reply
  9. Adam says

    December 9, 2019 at 2:28 am

    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?

    Reply
    • thehungrywaitress says

      December 9, 2019 at 3:35 pm

      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.

      Reply
  10. Robyn Effler says

    December 18, 2019 at 1:03 pm

    Thank you for this amazing recipe.

    ★★★★★

    Reply
    • thehungrywaitress says

      December 18, 2019 at 8:14 pm

      You’re welcome! Thank you for making it!

      Reply
  11. James says

    January 16, 2020 at 5:58 pm

    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.

    ★★★★★

    Reply
    • thehungrywaitress says

      January 18, 2020 at 7:24 pm

      Thank you!

      Reply
  12. Jay says

    April 25, 2020 at 11:24 pm

    Shouldn’t use aluminum foil due to aluminum contamination, use parchment paper instead 🙂

    Reply
    • thehungrywaitress says

      April 26, 2020 at 8:50 pm

      Yes! I have switched to parchment, and needed to update this recipe. Thank you!

      Reply
  13. Brook says

    December 11, 2020 at 7:50 pm

    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!

    Reply
    • thehungrywaitress says

      December 12, 2020 at 10:40 am

      It lasts around 4-5 days!

      Reply
  14. Jenn Wright says

    February 9, 2021 at 7:40 pm

    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!

    ★★★★★

    Reply

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Leanna Myers

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