We’re finally getting some cold weather here!! Right now, I’m laying on the couch under a blanket and a cat with the (fake) fireplace cracking away. I’m not gonna lie, it’s pretty perfect 🙂
It’s supposed to get to 80 next Monday, but right now it’s only 57, so that’s what I’m going to focus on. As much as I complain about the desert heat, I’m not so sure I could live in a place that get’s really cold during the winter because it’s 57 and I’m freezing right now, but I do kinda love it at the same time.
I’ve been really focusing on healthy vegetarian meal prep this month and this is my last meal prep lunch recipe for January. I’m still going to post them throughout the other months because meal prep has been a lifesaver these days, so I hope you all enjoy them too!
I feel like I have so many recipes that contain sweet potatoes and black beans but I really wanted to do an easy meal prep lunch with them. I wanted to add a fresh and fun element to these bowls so I made the cilantro lime pesto and it’s so good! It adds so much flavor and really ties everything together.
As much as I love traditional basil pesto, I also really enjoy making my own pesto and using different flavors. I make a kale pesto all the time and now I’m hooked on this Cilantro Lime version.
These Sweet Potato and Black Bean Meal Prep Bowls with Cilantro Lime Pesto are perfect for a delicious and healthy vegan meal prep lunch! You could also make them as one big salad or they could be an easy weeknight dinner 🙂 Enjoy!Print
A healthy and delicious vegan meal prep lunch recipe!
- 1 large sweet potato, peeled and cubed
- 2 teaspoons olive oil, or oil of choice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cups dried quinoa, or your favorite grain
- 1 (15 ounce) can black beans, drained and rinsed (1 1/2 cups)
- 2–4 cups favorite salad greens*
- Sliced avocado for serving, if desired
Cilantro Lime Pesto:
- 2 cup baby spinach leaves
- 1 cup cilantro leaves
- 1/4 cup chopped walnuts, or your favorite nut
- 3 tablespoons nutritional yeast
- Juice of 1 lime
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 cup olive oil
- Pre-heat oven to 375 degrees F. On a large sheet pan, toss together the sweet potato, olive oil and spices. Bake sweet potato until fork tender, about 35 minutes.
- Cook quinoa according to package directions.
- Add all pesto ingredients to a food processor, or blender, and blend until combined.
- Assemble bowls: I like to use glass meal prep containers, but you could also use plastic. In each container add 1/4 of the quinoa, 1/4 of the sweet potatoes, 1/3 cup of black beans, 1 large spoonful of pesto (you may have some leftover) and a handful of greens (1/2-1 cup)*.
- For serving: I like to add some avocado and drizzle some liquid aminos over.
*If using a non-hearty salad green, like mixed greens, you will want to add that on the morning of, rather than when prepping all the bowls. If the greens aren’t super hearty they may get wilted over the course of 4 days.