Vegan Sweet Potato Chipotle Bowl

Vegan Chipotle Bowl

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! 

 

Vegan Chipotle Bowl

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

Vegan Chipotle Bowl Ingredients:

  • 4 cooked sweet potatoes, peel removed
  • 1/2 tsp ground cumin
  • 1/4 tsp chipotle powder
  • 1/4 tsp sea salt
  • 1 tbsp olive oil
  • 4 cups shredded raw kale
  • 1/2 cup black beans, drained
  • 1/2 cup fire roasted corn, thawed 

For Cilantro Agave Dressing 

  • 1/3 cup olive oil
  • 1/3 cup cilantro
  • 1/4 cup fresh lime juice
  • 1 tbsp agave nectar
  • 1/2 tsp minced garlic
  • 1/4 tsp sea salt

For Topping

  • 1/2 cup chopped tomatoes
  • 1/4 cup finely chopped red onion
  • 2 tbsp pumpkin seeds

Vegan Chipotle Bowl

 

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! 

 

Vegan Chipotle Bowl

 

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

Indonesian Grain Bowl

Vegan Shakshuka Meal Prep

Quinoa Chickpea Taco Bowls

Loaded Mediterranean Bowl Meal Prep

Coffee Almond Quinoa Breakfast Bowl

 

Vegan Chipotle Bowl

 

Other tips for making Vegan Chipotle Bowl:

  • 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! 

  • Use the freshest cilantro for your dressing. Look for bright green bunches with stems that stand up when bunched in your hand. 

  • Find the best and your favorite agave. Kirkland Signature Organic Blue Agave is a top choice. 

 

Vegan Chipotle Bowl

Vegan Chipotle Bowl

Vegan Chipotle Bowl

Vegan Chipotle Bowl

This hearty plant-based sweet potato bowl is full of antioxidant-rich vegetables and finished with an herby cilantro-agave dressing.
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: gluten free, plant based, vegan, vegetarian
Servings: 4 meals
Calories: 554kcal
Author: Meal Prep on Fleek

Ingredients

  • 4 crockpot sweet potatoes peel removed
  • 1/2 tsp ground cumin
  • 1/4 tsp chipotle powder
  • 1/4 tsp sea salt
  • 1 tbsp olive oil
  • 4 cups shredded raw kale
  • 1/2 cup black beans drained
  • 1/2 cup fire roasted corn thawed

For Cilantro Agave Dressing

  • 1/3 cup olive oil
  • 1/3 cup cilantro
  • 1/4 cup fresh lime juice
  • 1 tbsp agave nectar
  • 1/2 tsp minced garlic
  • 1/4 tsp sea salt

For Topping

  • 1/2 cup chopped tomatoes
  • 1/4 cup finely chopped red onion
  • 2 tbsp 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 1/4 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.

Nutrition

Calories: 554kcal | Carbohydrates: 71g | Protein: 16g | Fat: 25g | Sodium: 482mg | Fiber: 13g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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