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3 Vegan Sweet Potato Meal Prep Recipes

One ingredient three ways for the easiest vegan meal prep! These three sweet potato meal prep recipes are satisfying, balanced and delicious!

3 Vegan Sweet Potato Meal Prep Recipes

We’re nearly a week into a new year, and I don’t know about you, but I’m completely and entirely sick of seeing all the “new year, new me” BS. Anyone else?

You’ve heard it from me before, but for good measure – this is your reminder that you do not need a diet or a new fitness regimen to start the new year strong. You do not need to cut out foods or “work off” the delicious holiday foods that you nourished your body and soul with last month. Okay cool, glad we’re all on the same page.

However, we DO still have to feed ourselves and sometimes it feels good to know that we’re fueling ourselves with foods that feel good, taste good and that we actually enjoy eating! What’s even better? Foods that are simple to prepare and can save us time in the kitchen so that we can spend less time stressing over food and more time doing the things we enjoy.

So today, we’re making three delicious vegan meal prep recipes featuring simple ingredients that are packed with fiber, carbs, fats and plant-based protein to keep us feeling satisfied and energized all week long! The star of all three recipes is my bff the sweet potato. All three of these sweet potato meal prep recipes are packed with flavor and made with ingredients you probably already have in the fridge or your pantry. Simple, easy, delicious, nutritious and QUICK. What’s not to love?

a plate of tofu scramble with sweet potato, black beans and tomatoes

1. Southwest Tofu Scramble

Make mornings easier with a delicious vegan meal prep recipe that holds up all week long! This Southwest Tofu Scramble is packed with flavor, plenty of plant-based protein and tons of fiber to keep you going all morning long.

All you need to make it is a pack of extra firm tofu, black beans, a sweet potato, spices, and any other veggies ya like! AS far as the spices go, I highly recommend trying Kala namak (or black salt) if you haven’t before! It gives the tofu a real eggy flavor, but you can always use regular salt instead if you prefer!

To start this Southwest Tofu Scramble, you’ll roast your diced sweet potato in a 350ºF oven for 25-30 minutes. While that’s roasting, you can start sauteeing your onion on the stove. Once it’s tender, you’ll add in your garlic and cook for about a minute before adding in your other veggies. I used corn, tomatoes and bell pepper, but use what you’ve got!

Once all the veggies are tender, you’ll crumble your drained and pressed tofu into the pan and continue to cook until your tofu starts to crisp up. By the time the tofu has browned, your sweet potatoes should be finished, so pull them out of the oven and add to your tofu scramble along with all the spices and finish cooking everything for a couple minutes to bring everything together.

Let the tofu scramble cool completely, then you can pack it into an airtight container and pop it in the fridge for delicious breakfasts all week! To give it some life when you heat it up. I recommend serving it with sliced avocado and a drizzle of hot sauce.

three sweet potato and black bean tacos topped with sliced avocado

2. Sweet Potato Black Bean Tacos

For the next one, we’re making sweet potato black bean tacos! We’re going to make the filling as part of our vegan meal prep plan, then you just throw it all into fresh tortillas when you’re ready to eat!

You can totally buy black beans canned for this recipe, or buy dry beans and cook them yourself, which is cheaper! I have a whole post on how to cook black beans in an instant pot if you need a quick tutorial! They’re done in under 1 hour – no soaking required!

To make the sweet potato black bean taco filling, heat some oil in a skillet and sautee your onion until tender. Toss in your garlic and let it go for another minute before adding in your tomatoes, corn and peppers. Cook it all up for about 5 minutes or so, then once the veggies are tender, add in your sweet potato and a 1/2 cup of water. Cover the skillet and continue to let everything cook for 15 minutes, or until the sweet potato has softened. Finish it all off by adding in your black beans, salsa and spices and cook until the beans are warmed through.

a stuffed sweet potato filled with black beans, corn and diced tomatoes

3. Black Bean Stuffed Sweet Potatoes

The last of our vegan meal prep recipes are these black bean stuffed sweet potatoes! Although this one does take the longest, it might be the easiest recipe on this whole sweet potato meal prep list.

To make a batch of black bean stuffed sweet potatoes, you’ll start by roasting your potatoes in a 350ºF oven for an hour, or until the potatoes start to ooze with that delicious, syrupy goodness.

In the meantime, you can make your black bean filling by mixing together a can of black beans, diced tomatoes, corn, bell pepper, salsa and spices like chili powder, cumin and pepper.

Once your potatoes are ready, slice them down the middle and fill them with your homemade black bean salsa! They’re delicious, inherently balanced and full of plant-based protein and plenty of fiber.

If you’re planning to make a big batch of these black bean stuffed sweet potatoes as a vegan meal prep recipe, you can bake your potatoes in advance, wrap them up and store them in the fridge. Then, make your black bean salsa and store that in a separate container. When you’re ready to enjoy, you can heat up your potato and stuff it with the filling for the easiest vegan lunch ever!

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How to make:

Southwest Tofu Scramble

One ingredient three ways for the easiest vegan meal prep! These three sweet potato meal prep recipes are satisfying, balanced and delicious!

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
a plate of tofu scramble with sweet potato, black beans and tomatoes
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.

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How to make:

Sweet Potato Black Bean Tacos

One ingredient three ways for the easiest vegan meal prep! These three sweet potato meal prep recipes are satisfying, balanced and delicious!

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
three sweet potato and black bean tacos topped with sliced avocado
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
  • 1/2 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:

Black Bean Stuffed Sweet Potato

One ingredient three ways for the easiest vegan meal prep! These three sweet potato meal prep recipes are satisfying, balanced and delicious!

Prep Time:
10 mins
Cook Time:
1 hour
Total Time:
1 hour 10 mins
a stuffed sweet potato filled with black beans, corn and diced tomatoes
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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