Are you bored of your work-week lunches? Are you looking for some meal-prep inspiration? Well, you’ve come to the right place! No more boring sandwiches in crinkled paper bags my friend, it’s time you upped your lunchtime game, and became the envy of the office with this Sweet Potato Black Bean Burrito Bowl. It’s vegan, gluten free, and better for you and your wallet than your corner-store lunch.
Here my top tips to making meal prep easy:
1. Bring on the flavor:
Please stop bring steamed broccoli + sweet potato + chicken every day! That gets boring REAL quick. Make lunch something to look forward to so that you’re not tempted to give it up all together. Make this spicy vegan sweet potato bowl, trust me.
2. Minimize dishes
Meal prepping lunches is a great way to save money, time, and do something good for your health, but it can feel daunting – between the prep and the clean up. Luckily, this recipe is all done on one sheet pan! No fussing around with a million dishes and trays, instead you’ll be cleaned up faster than you can eat it. We roasted sweet potatoes, black beans, and peppers with bold spices to make this a super simple, super tasty lunch recipe.
3. Think GLOBAL
Think outside of your normal cuisine, and travel through your lunch box to different countries and cuisines! Mexican inspired black bean burrito bowls? Thai style green curry? Play around in the kitchen, and get inspired by take out menus, travels, and favorite dishes!
For more of my meal prep tips, check out this article on myfitness pal: 6 Proven Ways to Get Out of a Meal Prep Plateau
#mealprep #veganmealprep #mealplanning #onepanmeal #burritobowl #sweetpotatorecipe
Sweet Potato Black Bean Burrito Bowl
Author: Micah Siva
Time: 25 minutes
Serves: 2
Ingredients
- 2 small sweet potatoes, chopped
- 1, 15oz tin black beans, drained
- 1 bell pepper, sliced
- 1 tbsp olive oil
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/2 tsp garlic powder, or 1 clove garlic
- Pinch red chilli flakes
- Salt, to taste
- Pepper, to taste
- 3 cups (300g) broccoli or cauliflower rice
- 1 avocado, sliced
- 10 cherry tomatoes, chopped
To garnish:
- Coriander/Cilantro, chopped
- Pickled jalapeños
- 1 spring onion, chopped
- Lime wedges
Preparation
- Preheat oven to 400F/200C. Line a baking tray with parchment paper.
- Combine sweet potatoes, beans, and peppers on the tray.
- In a small bowl, combine olive oil, cumin, coriander, garlic, chilli flakes, salt and pepper. Pour over vegetables, and use your hands to coat evenly.
- Roast for 20 minutes, or until tender.
- Meanwhile, steam or microwave riced broccoli, divide into 2 containers.
- Divide sweet potato mixture overtop riced broccoli. Top with avocados, tomatoes, coriander/cilantro, pickled jalapeños, spring onions, and a lime wedge.
- Enjoy!
Keywords: vegan, lunch recipe, gluten-free, black beans, pantry meal, healthy recipe