Make-Ahead Tex-Mex Sweet Potato Lunch Bowls

These Make-Ahead Tex-Mex Sweet Potato Lunch Bowls are delicious, nutritious, and such a fun way to get fiber, nutrients, and protein into your day. Make them in advance and enjoy them for lunch or a light, easy dinner.

These days, I feel eternally tired. I’m not naive and knew that becoming a parent would really infringe on my love of sleep, but some days, I feel exhausted all day long. Even if the hours I’ve slept in one night add up to 10, it doesn’t feel like 10 when I’ve woken up every few hours.

And when I’m tired, all I want to do is grab the easiest, most convenient thing to eat at every meal. Sometimes, that involves peanut butter and a banana, and other times it involves an embarrassing amount of chips and salsa. 

Make-Ahead Tex-Mex Bowls Recipe Ingredients

• Sweet potatoes
• Quinoa
• Black beans – I used one can of black beans, which I drained and rinsed.
• Avocado Dressing – The dressing is made with a large avocado, the juice of two limes, minced garlic, salt, ground cumin, black pepper, and water.

How To Make These Tex-Mex Sweet Potato Bowls

Recipe Tips and Thoughts

• This recipe is vegan and gluten-free.
• As much as I love my chips and salsa, I need much more than that to sustain myself, so I’ve been getting into meal prep a little more these days, and it’s been working wonders!
• If I can spend an hour one day making these Tex-Mex Sweet Potato Lunch Bowls, I get to enjoy a healthy and filling lunch all week long, and I don’t have to rely on snack food for every meal. 
• If making ahead, leave off the dressing and any other additional toppings until ready to serve. Sweet potatoes can be enjoyed warmed up for 1-2 minutes in the microwave or cold. Store them in an airtight container in the fridge for up to four days.
• These Make-Ahead Bowls combine many of my favorite ingredients, making them even more amazing, and I find myself looking forward to lunch every day. Even more than I usually do
• If you struggle to eat a healthy lunch every day or don’t feel like you have time to prepare something, then these bowls are calling your name! Make them on Sunday and you will be thanking yourself!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Make-Ahead Meal Ideas?

Make-Ahead Bean Burrito Recipe (Freezer-Friendly)

Make-Ahead Pumpkin Pie Baked Oatmeal

Meal-Prep Chickpea Edamame Salad

Roasted Sweet Potato and Chickpea Meal-Prep Bowls

Chickpea Fajita Meal-Prep Bowls with Cilantro Lime Pesto

Sesame Ginger Tofu Meal-Prep Bowls

Make Ahead Tex Mex Sweet Potato Lunch Bowls

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

A delicious and healthy lunch recipe that can be made ahead and enjoyed all week long!

---

Ingredients

Scale 1x2x3x

• 4 small sweet potatoes
• 1/2 cup dried quinoa
• 1 (15 ounce) can black beans, drained and rinsed

Avocado Dressing:

• 1 large avocado, pitted
• Juice of 2 limes
• 1 clove garlic, minced
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 cup water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pre-heat oven to 400 degrees F. Line a medium sized baking sheet with parchment paper or foil. Pierce each sweet potato a few times with a fork and bake until cooked through and fork tender, 45-50 mins.
2. Cook quinoa according to package directions. Add all dressing ingredients to a blender and blend until creamy, about 30 seconds – 1 minute.
3. Assemble lunch bowls: Cut sweet potato open and top with 1/3 cup quinoa and 1/3 cup black beans. Drizzle desired amount of dressing on top and serve with greens and chips, if desired.

Notes

If making ahead, leave off the dressing and any other additional toppings until ready to serve. Sweet potatoes can be enjoyed warmed up for 1-2 minutes in the microwave or cold.

• Prep Time: 15 mins
• Cook Time: 50 mins
• Category: Entree, Lunch, Gluten Free, Vegan