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Vegan Sweet Potato and White Bean Bowl

Vegan Sweet Potato and White Bean Bowl


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

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.

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

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