I am always looking for new ideas for healthier food, and I am obsessing over grain bowls lately. I love them because they are easy to prep at the beginning of the week and they last for days. I ate on this Vegan Sweet Potato and White Bean Bowl for three day straight it was so good!
Make sure to add a dollop of pesto, a squeeze of lemon, and a sprinkle of pine nuts to send these flavors over the top!
This Vegan Sweet Potato and White Bean Bowl is great for meal prepping too! It lasted me about four days. Just heat it up for about two minutes and your good to go!
Here’s the recipe:
PrintVegan Sweet Potato and White Bean Bowl
This Vegan Sweet Potato and White Bean Bowl is a great meal prep recipe. The flavors explode in your mouth!
- Prep Time: 15 min
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
Roast Sweet Potato:
- 1 large sweet potato, cut into 1 inch cubes
- 1 Tablespoon olive oil
- 1 teaspoon salt
Wild Rice:
- 2 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
- ¼ cup pine nuts
- 1 clove garlic
- Juice of one lemon
- ⅛ tsp salt
- ½ 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:
- Preheat the oven to 400 degrees.
- Toss the sweet potatoes in the olive oil and salt, then spread it out evenly on a baking sheet.
- Bake for 25-30 minutes or until golden brown.
While the potatoes bake begin the wild rice.
- Bring the 2 cups of broth to a boil in a medium pan.
- Add the tablespoon of oil, teaspoon of salt, and dry wild rice to the broth and stir a few times.
- Bring it back up to a boil, then cover it with a lid and turn the heat down to low.
- 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:
- Throw all of the pesto ingredients into a blender or food processor and blend until smooth
- 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.
Need some more vegan meal prep ideas? Check out these recipes:
Making this tonite! Your pix are lovely!
★★★★★
Thanks!