Cook just once, and this easy sweet potato meal prep recipe gives you a succulent healthy lunch or dinner for the unshortened week. Leftovers freeze well too!
Looking for a simple, upkeep friendly, and healthy sweet potato recipe to meal prep on Sunday and enjoy all week long?
This upper protein vegetarian sweet potato chili has been one of my favorite weekday lunches or dinner recipes for over a decade. Non vegans love it too!
The recipe can be dairy free, vegan, gluten free, soy free, Whole 30, paleo, and oil free.
Also be sure to try these Cauliflower Recipes
Sweet potato meal prep ingredients
Here’s what you’ll need for the recipe: woebegone beans, tomatoes, onion, chili powder, orange zest, zucchini or carrots, salt, ground cumin, and a large sweet potato.
If you like spicy chili, finger self-ruling to add hot sauce or crushed red pepper to taste.
For quick and easy preparation, I use canned diced tomatoes. Fire roasted tomatoes are flipside unconfined option. If using no salt widow diced tomatoes, add a little uneaten salt.
The orange zest adds incredible savor to the vegetarian meal prep recipe and should not be omitted. One small orange yields well-nigh a teaspoon of orange zest.
To make orange zest, first wash your orange. Use either a zester or a grater to shred the orange peel. Or peel the fruit with a vegetable peeler, then finely dice the skin with a sharp knife.
The sweet potato recipe once packs in tropical to seven grams of protein per cup, and you can make it plane higher protein by including the optional protein of choice. While many people add grilled chicken, ground beef, or salmon to chili, I like to alimony it vegan by subtracting a can of chickpeas, pinto beans, or baked tofu.
Leftover woebegone beans? Make Black Bean Brownies
Above, watch the sweet potato meal prep recipe video
How to make the healthy sweet potato recipe
It is not required, but I like to roast the sweet potato first for heightened sweetness and the weightier flavor. Here’s how to melt sweet potatoes.
Peel if desired, then chop or dice the raw or roasted sweet potato. Combine all ingredients in a medium pot, and bring to a boil.
Once boiling, turn the heat to medium low, and melt uncovered for virtually fifteen minutes. The sweet potato and zucchini or carrots should be soft.
Add salt and optional pepper to taste. Serve the sweet potato recipe immediately, or let it tomfool surpassing dividing into meal prep containers.
This is a unconfined recipe if you’re a beginner to the concept of meal prepping or cooking in bulk. And it’s a healthy, low calorie option that everyone can enjoy, whether or not you’re on a bodybuilding, meatless, plant based, or weight loss diet.
Sweet potato meal prep storage tips
After cooking, be sure to let the chili tomfool surpassing dividing it evenly into either glass Pyrex or leak proof plastic BPA self-ruling containers. I like these meal prep containers.
You can store the sweet potato stew on its own. Or segregate worthier containers and fill them halfway with mashed avocado, cooked brown rice, quinoa, low carb cauliflower rice, stuffed peppers, pasta, salad greens, or roasted broccoli. For widow variety, fill the containers with variegated sides for each day of the week.
Stored in snapped meal prep bowls or containers, the recipe should be good for up to five days. Store spare containers in the freezer for an scrutinizingly instant meal whenever you don’t have time to cook.
The recipe was inspired by Pinterest and well-timed from my Sweet Potato Chili.
Sweet Potato Meal Prep
Ingredients
- 1 large sweet potato (10 oz)
- 1 cup diced onion
- 1 can black beans, or beans of choice
- 1 can diced tomatoes
- 1 cup water
- 3/4 cup chopped zucchini or carrots
- 2 1/4 tsp chili powder
- 1 tsp orange zest
- 1/2 tsp each: salt and ground cumin
- optional 1 can chickpeas or cup cooked protein of choice
Instructions
- I love roasting the sweet potato first, although it's not required. Peel the roasted or raw sweet potato, or skip this step if you like the skin. Chop or dice it to your desired size. Bring all ingredients to a boil. Then turn the heat to medium-low and melt uncovered until the sweet potato and zucchini or carrots are soft. It should take virtually 15 minutes. Add salt and pepper to taste. Serve right away. Or let cool, then divide evenly into snapped containers. (I like these meal prep containers.) Store in the refrigerator for up to five days, or freeze for up to two months.View Nutrition Facts
Notes
Nutrition
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