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    Home » Recipes

    Vegan Sweet Potato and White Bean Bowl

    Published: Mar 13, 2021 · Modified: Dec 2, 2022 by Leanna Myers · This post may contain affiliate links · 6 Comments

    Jump to Recipe·★★★★★5 from 2 reviews
    Vegan Sweet Potato and White Bean Bowl this Recipe!

    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.

    Vegan Homemade Pesto in a Blender

    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.

    Meal Prep Vegan Sweet Potato and White Bean Bowl

    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:

    Print
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    Vegan Sweet Potato and White Bean Bowl

    Vegan Sweet Potato and White Bean Bowl


    ★★★★★

    5 from 2 reviews

    • Author: thehungrywaitress
    • Total Time: 45 minutes
    • Yield: 6 1x
    Print Recipe
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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!


    Ingredients

    Units Scale

    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
    • 1/4 cup pine nuts
    • 1 clove garlic
    • Juice of one lemon
    • 1/4 tsp salt
    • 1/2 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

     


    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.

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Dinner
    • Method: Meal Prep
    • Cuisine: American

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

    Need some more vegan recipes ideas? Check these out:

    • Homemade Vegetable Egg Rolls
    • Bowl of Vegan Bolognese with Lentils and Walnuts
      Vegan Bolognese with Lentils and Walnuts
    • Bowl of Vegan Loaded Vegetable Beans and Rice
      Vegan Loaded Vegetable Beans and Rice
    • Easy Vegan Vegetable and Dumpling Soup
      Easy Vegan Vegetable and Dumpling Soup

    More Vegan

    • Vegan Sweet Potato Black Bean Breakfast Burrito
      Vegan Sweet Potato and Black Bean Breakfast Burritos
    • Roasted Breakfast Vegetables
    • Homemade Pizza Dough
      Homemade Pizza Dough
    • Meal Prep of Vegan Apple Quinoa Salad with Maple Balsamic Vinaigrette
      Vegan Apple Quinoa Salad with Maple Balsamic Vinaigrette

    Reader Interactions

    Comments

    1. Phia

      August 20, 2019 at 6:37 am

      Making this tonite! Your pix are lovely!

      ★★★★★

      Reply
      • thehungrywaitress

        August 25, 2019 at 12:44 pm

        Thanks!

        Reply
    2. Richard Tunner

      March 19, 2021 at 5:26 am

      I made it yesterday for my friends and all of them liked it a lot. Thanks for sharing

      ★★★★★

      Reply
      • thehungrywaitress

        March 25, 2021 at 2:30 pm

        Awesome! You are welcome!

        Reply
    3. JJ

      December 02, 2022 at 3:12 pm

      How much pine nuts, salt and EVOO? The recipe has ? vs. numbers.

      Reply
      • Leanna Myers

        December 02, 2022 at 4:07 pm

        So sorry about that! An updated wiped all the fractions in my recipes ah! I have fixed the post.

        Reply

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    Leanna here, and I love cooking and sharing delicious recipes. My hope is to inspire you to get in the kitchen and cook something amazing today.

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