• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hungry Waitress
  • Home
  • About
  • Recipes

Home » Recipes

Vegan Sweet Potato and White Bean Bowl

4 Comments | Our posts contain affiliate links to products we love.

Jump to Recipe
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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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
Pin Recipe

Description

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


Ingredients

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
  • ? 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

 


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:

  • Vegan Bolognese with Lentils and Walnuts
  • Vegan Loaded Vegetable Beans and Rice
  • Easy Vegan Vegetable and Dumpling Soup
  • Vegan Sweet Potato and Black Bean Breakfast Burritos
« Crock Pot Corned Beef and Cabbage
Homemade Buttermilk Biscuits »

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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Leanna Myers

Get Some Cooking Inspiration!

Leanna here, and I love simple, straight forward recipes using practical everyday ingredients!

Want to work together? Shoot me an email at hungrywaitress@gmail.com

Want more recipes?

Subcribe to stay updated on the latest tips, tricks, and recipes!

Footer

back to top

Privacy Policy | As an Amazon Associate I earn from qualifying purchases.

Copyright 2021 The Hungry Waitress

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
Cookie SettingsAccept All
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT