Are you looking for a new vegan meal idea? We've got you covered with our Vegan Chipotle Bowl! This meal prep lunch idea is savory and fresh while filling. We put mashed sweet potatoes with kale, back beans, and fire-roasted corn. Our sweet potato bowl is sure to satisfy your nutritional needs and taste buds!
This hearty plant-based sweet potato bowl is full of antioxidant-rich vegetables and finished with an herby cilantro-agave dressing.
How long will the Vegan Chipotle Bowl last for?
Your Vegan Chipotle Bowl will last up to 5 days when properly stored in the refrigerator. Store the meal in an airtight meal prep container and enjoy it later.
Can Vegan Chipotle Bowl be frozen?
Yes, but keep a few things in mind. You can freeze certain parts of the Vegan Chipotle Bowl like the sweet potatoes. It's best to used previously prepared sweet potatoes like the ones in our Crockpot Sweet Potatoes meal prep idea. The kale and other vegetables should not be frozen. The kale can be frozen, but you can freeze that raw without sautéing it. If you want to freeze the beans and corn, don't cook them all the way so they're not soggy when you reheat them.
Vegan Chipotle Bowl Ingredients:
- 4 cooked sweet potatoes, peel removed
- ½ teaspoon ground cumin
- ¼ teaspoon chipotle powder
- ¼ teaspoon sea salt
- 1 tablespoon olive oil
- 4 cups shredded raw kale
- ½ cup black beans, drained
- ½ cup fire roasted corn, thawed
For Cilantro Agave Dressing
- ⅓ cup olive oil
- ⅓ cup cilantro
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ½ teaspoon minced garlic
- ¼ teaspoon sea salt
For Topping
- ½ cup chopped tomatoes
- ¼ cup finely chopped red onion
- 2 tablespoon pumpkin seeds
How do you make Vegan Chipotle Bowl?
Since our Vegan Chipotle Bowl meal prep lunch idea is pretty fresh, the meal doesn't take long to cook at all. Your meal is done in less than 20 minutes.
The first thing you do is make the dressing. To do so, combine ingredients in a blender and blend until its smooth. Divide your cilantro agave dressing into 4 small cups and set aside for now. Next, combine sweet potatoes and seasoning in a mixing bowl. Stir well and set aside.
Now, all that's left is sautéing the kale and adding the rest of the veggies. Heat 1 tablespoon of olive oil in a skillet and sauté kale for 3 minutes. Stir in corn and black beans, then cook for 4-5 minutes longer. The kale, corn, and beans mixture go on top of the sweet potatoes. Then you top that with tomatoes, red onions, and pumpkin seeds. When you're ready to eat, drizzle the cilantro agave dressing on top and devour. Being vegan never tasted so good!
How to portion Vegan Chipotle Bowl?
Serve this in a bowl or store it in a meal prep container for later. This recipe yields 4 servings. Divide sweet potatoes amongst 4 meal prep containers and do the same for the toppings. Divide the kale, corn, and black beans into 4 portions and put on top of the sweet potatoes. Do the same with the tomatoes, red onions, and pumpkin seeds. Complete the meal with 1 cup of dressing.
More Vegan Bowl meal prep recipes:
Breakfast, lunch, and dinner time bowls are a delicious and convenient way to get all of your nutrition needs met. Here are more vegan bowl meal prep ideas.
Mushroom Carnitas Burrito Bowls
Loaded Mediterranean Bowl Meal Prep
Coffee Almond Quinoa Breakfast Bowl
Other tips for making Vegan Chipotle Bowl:
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This recipe calls for already cooked sweet potatoes. Make sure your prepped potatoes are skinned -- or not. The skin of the sweet potato is very nutritious!
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Plate your bowl ingredients separately or on top of each other. You can use a dual-compartment or three-compartment meal prep container for bowl recipes.
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Use the freshest cilantro for your dressing. Look for bright green bunches with stems that stand up when bunched in your hand.
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Find the best and your favorite agave. Kirkland Signature Organic Blue Agave is a top choice.
Ingredients
- 4 crockpot sweet potatoes peel removed
- ½ teaspoon ground cumin
- ¼ teaspoon chipotle powder
- ¼ teaspoon sea salt
- 1 tablespoon olive oil
- 4 cups shredded raw kale
- ½ cup black beans drained
- ½ cup fire roasted corn thawed
For Cilantro Agave Dressing
- ⅓ cup olive oil
- ⅓ cup cilantro
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ½ teaspoon minced garlic
- ¼ teaspoon sea salt
For Topping
- ½ cup chopped tomatoes
- ¼ cup finely chopped red onion
- 2 tablespoon pumpkin seeds
Instructions
- Combine ingredients for cilantro agave dressing in a blender and blend until smooth. Divide between 4 small sauce cups.
- Combine sweet potatoes, chipotle powder, cumin and ¼ teaspoon of sea salt in a medium mixing bowl. Stir well to combine. Divide sweet potato mixture between 4 black MPOF containers.
- Heat 1 tablespoon of olive oil over medium heat in a medium skillet. Add kale and sauté for 3 minutes. Stir in corn and black beans and cook 4-5 minutes longer to heat corn through. Top sweet potatoes with kale mixture. Sprinkle tomato, red onion and pumpkin seeds on top. Place 1 small cup of dressing in each container. Drizzle with sauce before serving.
