Description
A nourishing and versatile sweet potato bowl perfect for meal prep, packed with flavor and colors.
Ingredients
- 2 large Sweet potatoes, peeled and cubed
- 1 cup Black beans, canned
- 1 cup Quinoa, uncooked
- 1 cup Fresh veggies (bell peppers, spinach, corn)
- 1 Lime, optional
- 2 tbsp Olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and chop the sweet potatoes into bite-sized cubes. Place them on a baking sheet. Drizzle olive oil over the potatoes and sprinkle with salt and pepper.
- Roast the sweet potatoes in the oven for about 25-30 minutes, until they are tender and show golden brown edges.
- Cook the quinoa according to the package instructions until fluffy.
- Heat the canned black beans over medium heat until they’re warm.
- Layer the roasted sweet potatoes, cooked quinoa, black beans, and fresh veggies in meal prep bowls.
- Squeeze fresh lime juice over the top for an extra burst of flavor.
- Enjoy this meal immediately, or chill it for future lunches.
Notes
Sweet potatoes can be substituted with butternut squash. Fresh veggies that are in season are recommended for best quality.