Vegan Sweet Potato and White Bean Bowl

Need an easy, healthy grain bowl to get you through the week? This Vegan Sweet Potato and White Bean Bowl is a simple recipe and perfect for meal prepping. I like to make a big batch on the weekends and eat it as a healthy lunch throughout the week. Full disclosure, we are not vegan, but we enjoy eating and experimenting with meatless meals. The best part of this recipe is the homemade vegan pesto and fresh squeeze of lemon drizzled on top of everything.

How do you make a Vegan Sweet Potato and White Bean Bowl?

1. Start by roasting some cubed sweet potatoes tossed in olive oil, salt and pepper for 25-20 minutes in a 400 degree oven.
2. Simmer some wild rice in 2 /1/4 cups of vegetable broth for 25-30 minutes.
3. Blend together your vegan pesto.
4. Massage a bunch of kale with oil and lemon juice.
5. Toss together the kale, sweet potatoes and some white beans.
6. Top with vegan pesto, pine nuts, and a squeeze of lemon!

Do you eat these bowls warm or cold?

Both! I like to eat them warm or straight out of the fridge (which makes it a great meal for taking into the office). It's really personal preference.

How long do the bowls last in the fridge?

This Vegan Sweet Potato and White Bean Bowl is great for meal prepping! It lasted me about four days in the fridge. The lemon juice is key to keeping your pesto bright and green, so don't skip it.

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:

Vegan Sweet Potato and White Bean Bowl

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★★★★★

5 from 2 reviews

• Author: thehungrywaitress
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 1x

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Description

This Vegan Sweet Potato and White Bean Bowl is a great meal prep recipe. The flavors explode in your mouth!

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Ingredients

Scale 1x2x3x

Roast Sweet Potato:

• 1 large sweet potato, cut into 1 inch cubes
• 1 Tablespoon olive oil
• 1 teaspoon salt

Wild Rice:

• 2 1/4 cups vegetable broth
• 1 Tablespoon olive oil
• 1 teaspoon salt
• 1 cup dried wild rice

Pesto:

• 2 cups packed basil leaves, if you don?t have enough basil, you can mix in spinach or parsley
• ? cup pine nuts
• 1 clove garlic
• Juice of one lemon
• ? tsp salt
• ? cup extra virgin olive oil

Kale:

• 3 cups kale, roughly chopped
• 1 tablespoon olive oil
• Juice of 1/2 a lemon

Additional Ingredients:

• 1 can great northern white beans, drained and rinsed
• 1/4 cup pine nuts, toasted
• lemon slices for serving

 

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Instructions

Start with the sweet potatoes:

1. Preheat the oven to 400 degrees.
2. Toss the sweet potatoes in the olive oil and salt, then spread it out evenly on a baking sheet.
3. Bake for 25-30 minutes or until golden brown.

While the potatoes bake begin the wild rice.

1. Bring the 2 1/4 cups of broth to a boil in a medium pan.
2. Add the tablespoon of oil, teaspoon of salt, and dry wild rice to the broth and stir a few times.
3. Bring it back up to a boil, then cover it with a lid and turn the heat down to low.
4. Let the rice simmer for 20-25 minutes or until tender.

While the sweet potatoes and rice are cooking, blend up the pesto and mix the kale:

1. Throw all of the pesto ingredients into a blender or food processor and blend until smooth
2. In a medium bowl massage the kale, oil, and lemon using your hands until it becomes soft

Once everything is done, throw the rice, sweet potatoes, kale and white beans in a large bowl for serving or in meal prep containers.

Add a generous handful of toasted pine nuts, a dollop of pesto, and squeeze of lemon.

Notes

This recipe will last 3-4 days refrigerated. I like to serve it warm, and heat it up for my lunches.

• Category: Dinner
• Method: Meal Prep
• Cuisine: American

Keywords: kale, quinoa, pesto, dinner recipe, meal prep

Need some more vegan recipes ideas? Check these out: