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3 Ingredients, 3 Vegan Meal Prep Recipes: Black Beans, Sweet Potatoes and Tomatoes

Use the same three ingredients (black beans, sweet potatoes and tomatoes) to cook three vegan meal prep recipes that are satisfying, balanced and healthy!

vegan meal prep

Ciao! Buongiorno!

I am FINALLY settling in to being back home. Let me fill you in on where I’ve been in the last few weeks: My semester ended, and I headed home to visit my family for a week. Then Cayden and I took off for a 3-week vacation in Italy. It was incredible (look out for some recap posts coming soon!). We landed in Houston, then the next day I flew to Chicago for a one-night press trip with NOW Foods. I flew back to Dallas to meet Cayden, then we made the 12-hour car ride up to home in Fort Collins. He finally lives here now!

“Busy bee” would be an understatement. But I am beyond excited to jump back into work, start some fun projects and enjoy Colorado in the warmer months!

Even though it’s summer and we all want to spend our days lounging by a pool with a margarita (goals), we still have to feed ourselves. How do we make cooking more efficient so we can spend more time by said pool? Meal prep!

vegan meal prep

Vegan Meal Prep Basics

Vegan meal prep is fairly simple: make a few protein foods (beans, tofu, lentils, meat alternatives, etc.), a few carbohydrates and starches (rice, potatoes, quinoa, etc.) and some your favorite vegetables. Then, when you’re ready to eat, make it interesting with different fats and dressings on top. You’d be surprised how many different meals you can make with the same few ingredients!

That’s the approach I’m taking with my 3 Ingredient, 3 Vegan Meal Prep series (side note: let me know if these posts are helpful!). Using the same three ingredients, plus some other pantry and fridge staples, you can make three different (and tasty!) meals.

We’re using black beans, sweet potatoes and tomatoes. Protein, carb, fiber – and add fat when you’re ready to eat. Easy peasy formula for vegan meal prep!

vegan meal prep

You can buy black beans canned or buy dry beans and cook them yourself, which is cheaper. Click here to learn how to cook black beans. I also love using our pressure cooker to cook dry beans in under 1 hour – no soaking required!

If you love Southwestern and Mexican flavors, you are going to love these three vegan meal prep recipes: Southwest Tofu Scramble, Black Bean Sweet Potato Tacos, and Mexican Stuffed Sweet Potato.

Happy meal prepping!

Print
How to make:

Southwest Tofu Scramble

Use the same three ingredients (black beans, sweet potatoes and tomatoes) to cook three vegan meal prep recipes that are satisfying, balanced and healthy!

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Author:
Emilie
Yield:
4 1x

Ingredients

  • 1 medium sweet potato, diced
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1/2 cup tomatoes, diced
  • 1/2 cup corn
  • 1 14-ounce package extra-firm tofu, drained and pressed*
  • 1 cup black beans
  • 1/4 cup salsa
  • 1 teaspoon kala namak (black salt)**
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 avocado, sliced
  • Hot sauce

Instructions

  1. Preheat oven to 350ºF. Grease a baking pan. Place sweet potato in a single layer on pan. Bake for 25-30 minutes, until fork tender and crispy.
  2. In a medium skillet over medium heat, warm oil. When hot, add onion; cook for 5-7 minutes, until lightly browned. Add garlic; cook for 1 minute, stirring. Add bell pepper, tomatoes, and corn; cook for 5-7 minutes, until vegetables are tender.
  3. Crumble tofu into small pieces and add to skillet; stir. Cook for 8-10 minutes, until tofu is slightly browned.
  4. Add baked sweet potato, black beans, salsa, kala namak, chili powder, paprika, cumin, and pepper. Stir; cook for 2 minutes, until heated all the way through.
  5. Serve tofu scramble with avocado slices and hot sauce.

Notes

*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.

**Kala namak gives the tofu a real eggy flavor, but you can also use regular salt.

Print
How to make:

Black Bean Sweet Potato Tacos

Use the same three ingredients (black beans, sweet potatoes and tomatoes) to cook three vegan meal prep recipes that are satisfying, balanced and healthy!

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Author:
Emilie
Yield:
2 1x

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup tomatoes, diced
  • 1/2 cup corn
  • 1/2 bell pepper, diced
  • 1 medium sweet potato, diced
  • 1 cup black beans
  • 2 tablespoons salsa
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 whole grain tortillas
  • 1 avocado, sliced

Instructions

  1. In a medium skillet over medium heat, warm oil. When hot, add onion; cook for 5-7 minutes, until lightly browned. Add garlic; cook for 1 minute, stirring. Add tomatoes, corn, and bell pepper; cook for 5-7 minutes, until vegetables are tender.
  2. Add sweet potato and 1/2 cup water; stir. Cover skillet; cook for 15 minutes, until sweet potato is fork tender. Add black beans, salsa, chili powder, cumin, and pepper; stir and cook for 5 minutes.
  3. Fill each tortilla with 1/2 of the filling. When ready to eat, top with avocado slices.
Print
How to make:

Mexican Stuffed Sweet Potato

Use the same three ingredients (black beans, sweet potatoes and tomatoes) to cook three vegan meal prep recipes that are satisfying, balanced and healthy!

Prep Time:
10 mins
Cook Time:
1 hour
Total Time:
1 hour 10 mins
Author:
Emilie
Yield:
2 1x

Ingredients

  • 2 medium sweet potatoes, washed and scrubbed
  • 1 cup black beans
  • 1/2 cup tomatoes, diced
  • 1/2 cup corn
  • 1/2 bell pepper, diced
  • 2 tablespoons salsa
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 avocado, sliced
  • Jalapeno slices

Instructions

  1. Preheat oven to 350ºF. Place sweet potatoes on a baking pan. Bake for 1 hour, until potatoes are oozing. Remove from oven and let cool.
  2. In a medium bowl, add beans, tomatoes, corn, bell pepper, salsa, chili powder, cumin, and pepper. Stir to combine.
  3. When potatoes are cool, slice in half. Stuff each potato with half of the filling, half of the avocado, and jalapeño slices.

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