Meal Prep Sweetpotato Burrito Bowls are the perfect make-ahead meal for lunch or dinner during a busy week. Make a few of these to keep in the fridge so you’ll have a craveable, nutritious meal ready & waiting for you.
Prep: 15 mins; Cook 20 mins • Servings: four 3-cup containers Print Recipe
Ingredients
- 2 sweetpotatoes
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 can (15 ounce) black beans, rinsed/drained
- 1 cup shredded cheddar cheese
- 4 cups shredded purple cabbage
- 2 cups chopped tomatoes
- 1 jalapeño, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 lime, quartered
Directions
1. Preheat oven to 400°F.
2. Wash sweetpotatoes and cut into 1” cubes.
3. Toss sweetpotato cubes with olive oil and taco seasoning and bake for 20 minutes, flipping midway, until they are tender & golden.
4. Remove sweetpotatoes from the oven and let cool for 10 minutes.
5. Start assembling the meal prep containers by evenly splitting the roasted sweetpotatoes, beans, cheese, cabbage, tomatoes, jalapeño, cilantro, and lime into each one.
6. Close the lids and store in fridge for up to 5 days.
How to enjoy: Squeeze lime over burrito bowl before eating. Enjoy the burrito bowl at room temperature or pull out sweetpotatoes & beans to warm in the microwave for 30-45 seconds and return to the container. Eat as-is or serve over chopped romaine lettuce.
Nutritional Facts for Meal Prep Sweetpotato Burrito Bowls
one 3-cup container
four 3-cup containers
Daily Value %*
19%
26%
30%
8%
17%
13%
36%
32%
0%
20%
15%
20%
* Daily Value % based on a 2000 calorie diet.