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Vegan Sweet Potato and White Bean Bowl

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Vegan Sweet Potato and White Bean Bowl

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!

Lighter Blender Pesto

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!

Vegan Sweet Potato and White Bean Bowl Meal Prep

Here’s the recipe:

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Vegan Sweet Potato and White Bean Bowl

Vegan Sweet Potato and White Bean Bowl

★★★★★

5 from 1 reviews

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

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

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:

  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 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.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Need some more vegan meal prep ideas? Check out these recipes:

Easy Vegan Pasta Salad
Roasted Greek Vegetables with Polenta is a hearty vegan meal prep recipe
Roasted Greek Vegetables with Polenta
Kale and Quinoa Salad
Kale and Quinoa Salad


2 Comments

« Vegan Homemade Pesto in a Blender
Vegetable Hash »

Comments

  1. Phia says

    August 20, 2019 at 6:37 am

    Making this tonite! Your pix are lovely!

    ★★★★★

    Reply
    • thehungrywaitress says

      August 25, 2019 at 12:44 pm

      Thanks!

      Reply

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Leanna Myers

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Leanna here, and I love simple, straight forward recipes using practical everyday ingredients! Take a look around for some inspiration.

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