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Southwest Sweet Potato Vegan Meal Prep Bowls

These vegan meal prep bowls are efficient and delicious. 4 meals ready in under 45 minutes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 1 large sweet potato diced into small pieces
  • 3-4 tablespoons olive oil divided
  • 1 teaspoon southwest seasoning (or more to taste)
  • garlic powder to taste
  • salt & pepper to taste
  • 1 (12 fluid ounce) can sweet corn drained
  • 1 (19 fluid ounce) can black beans drained & rinsed
  • Juice of 1/2 lime + wedges for serving
  • 1/2 teaspoon ground cumin

Instructions

    Cup of Yum
  1. Preheat oven to 400F and move the rack to the top third of the oven.
  2. Prep your sweet potato (I didn't peel mine, but you can if you want to... rinse it thoroughly if you're not peeling it) and add the cut-up pieces to a foil-lined baking sheet. Sprinkle the pieces with the southwest seasoning, garlic powder, and salt & pepper, and toss with 2-3 tablespoons of olive oil. You want each piece coated in oil but not dripping with it. Bake for 25 minutes or until tender.
  3. Meanwhile, add the corn, beans, lime juice, 1 tablespoon of olive oil, cumin, and salt & pepper (optional) to a small bowl. Toss. 
  4. Once your sweet potatoes are done, equally divide them and the corn/bean mixture between the four Tupperware containers. Add a wedge of lime to each container. I suggest eating the meal prep bowls within 5 days.

Notes

  • These bowls can be eaten cold or hot. Take the lime wedge out prior to microwaving. 
  • Customization ideas: add rice or quinoa if you wish, and/or add some sliced avocado just prior to serving. If you want to add some extra protein, tofu would work well. If you're not vegetarian/vegan, chicken would be a good addition to these bowls. 
  • These are the glass containers I use.