5 Easy Sweet Potato Meal Prep Recipes for a Week of Deliciousness

 

5 Easy Sweet Potato Meal Prep Recipes for a Week of Deliciousness

Meal prepping with sweet potatoes is a delicious way to have healthy meals ready for the week. They’re versatile, packed with nutrients, and easy to prepare! Here’s a collection of 5 simple recipes that will keep your taste buds happy and your fridge full, making weekday eating a breeze.

Savory Sweet Potato And Black Bean Burrito Bowls

A colorful bowl of sweet potato and black bean burrito bowl with avocado, tomatoes, and cilantro.

Sweet potato and black bean burrito bowls are a fantastic meal prep option. They are colorful, nutritious, and packed with flavor. The vibrant mix of sweet potatoes, black beans, and fresh veggies creates a satisfying dish that you can enjoy throughout the week.

The image showcases a beautifully arranged bowl filled with roasted sweet potatoes, black beans, cherry tomatoes, and creamy avocado slices. Fresh cilantro adds a pop of green, while lime wedges bring a zesty touch. This meal is not just a feast for the eyes; it’s also a great source of protein and fiber.

To make these burrito bowls, you’ll need to roast the sweet potatoes until they are tender and slightly caramelized. Combine them with black beans, diced tomatoes, and your favorite spices. Serve it all over a bed of rice or quinoa for a complete meal. Top with avocado and a squeeze of lime for extra flavor.

Ingredients

  • 2 medium sweet potatoes, diced
  • 1 can black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
  3. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender.
  4. In a large bowl, combine the roasted sweet potatoes, black beans, and cherry tomatoes.
  5. Serve the mixture over rice or quinoa. Top with avocado slices and fresh cilantro.
  6. Finish with a squeeze of lime juice before enjoying!

Zesty Sweet Potato And Quinoa Salad

A colorful bowl of Zesty Sweet Potato and Quinoa Salad with pomegranate seeds and kale.

This Zesty Sweet Potato and Quinoa Salad is a vibrant and nutritious dish that’s perfect for meal prepping. The combination of roasted sweet potatoes, fluffy quinoa, and fresh greens creates a colorful and satisfying meal. The pomegranate seeds add a delightful crunch and a burst of sweetness, making every bite enjoyable.

To make this salad, start by roasting diced sweet potatoes until they are tender and slightly caramelized. While they roast, cook the quinoa according to package instructions. Once both components are ready, mix them with kale or spinach, and toss in some pomegranate seeds for that extra zing. A simple lemon vinaigrette ties everything together, making it refreshing and zesty.

This salad is not only easy to prepare but also lasts well in the fridge, making it a great option for lunches throughout the week. You can enjoy it on its own or as a side dish with your favorite protein.

Ingredients

  • 2 medium sweet potatoes, diced
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 2 cups kale or spinach, chopped
  • 1/2 cup pomegranate seeds
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes, or until tender.
  2. While the sweet potatoes are roasting, cook the quinoa. In a medium pot, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy.
  3. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, chopped kale or spinach, and pomegranate seeds.
  4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
  5. Serve immediately or store in an airtight container in the fridge for up to 5 days.

Creamy Sweet Potato And Spinach Soup

A bowl of creamy sweet potato and spinach soup garnished with herbs and a swirl of cream, accompanied by slices of bread.

This creamy sweet potato and spinach soup is a delightful way to enjoy the flavors of fall. The vibrant orange color of the sweet potatoes contrasts beautifully with the fresh green spinach, making it as appealing to the eyes as it is to the palate. The soup is smooth and rich, perfect for a cozy meal prep option.

To make this soup, you'll start by sautéing onions and garlic until fragrant. Then, add diced sweet potatoes and vegetable broth, letting everything simmer until the sweet potatoes are tender. Blend the mixture until smooth, and stir in fresh spinach until just wilted. A splash of cream adds a luxurious touch, making this soup a comforting choice for any day of the week.

Pair it with crusty bread for dipping, and you have a meal that’s both satisfying and nutritious. This soup keeps well in the fridge, making it a great option for meal prepping. You can easily portion it out for quick lunches or dinners throughout the week.

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups fresh spinach
  • 1/2 cup heavy cream (or coconut milk for a dairy-free option)
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
  2. Add the diced sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
  3. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it to a blender in batches.
  4. Stir in the fresh spinach and let it wilt in the hot soup.
  5. Finally, add the heavy cream and season with salt and pepper to taste. Serve warm with crusty bread.

Sweet Potato And Turkey Skillet Hash

A skillet filled with sweet potato and turkey hash, featuring colorful vegetables and herbs.

Sweet Potato and Turkey Skillet Hash is a fantastic dish that combines the sweetness of roasted sweet potatoes with savory turkey. This colorful meal is not just a feast for the eyes but also a healthy option for meal prepping. The vibrant orange cubes of sweet potato mixed with green bell peppers and red onions create a beautiful contrast in the skillet.

The image shows a skillet filled with diced sweet potatoes, ground turkey, and fresh herbs, all sizzling together. The wooden spoon resting in the skillet hints at the delicious flavors waiting to be enjoyed. This dish is perfect for breakfast, lunch, or dinner, making it a versatile choice for your meal prep.

To make this dish, you’ll need some basic ingredients that are easy to find. The combination of spices adds a kick, while the turkey provides lean protein. Plus, it’s quick to prepare, making it ideal for busy weekdays.

Ingredients

  • 2 medium sweet potatoes, diced
  • 1 pound ground turkey
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spatula.
  2. Add the diced sweet potatoes, bell peppers, onion, and garlic to the skillet. Stir well to combine.
  3. Season with paprika, cumin, salt, and pepper. Cook for about 10-15 minutes, stirring occasionally, until the sweet potatoes are tender.
  4. Once cooked, remove from heat and garnish with fresh cilantro.
  5. Serve warm or let cool before storing in meal prep containers for the week.

Sweet Potato And Black Bean Tacos

Three sweet potato and black bean tacos topped with avocado and tomatoes, served on a plate with lime wedges.

Sweet potato and black bean tacos are a fantastic way to enjoy a healthy meal that’s packed with flavor. The vibrant colors of the ingredients make these tacos not only delicious but also visually appealing. The combination of roasted sweet potatoes, black beans, fresh tomatoes, and creamy avocado creates a satisfying dish that you can enjoy any day of the week.

To make these tacos, start by roasting diced sweet potatoes until they’re tender and slightly caramelized. While they’re roasting, prepare your black beans and any toppings you love, like diced tomatoes, cilantro, and avocado slices. Once everything is ready, simply fill your tortillas with the sweet potato mixture and top with your favorite garnishes.

This meal is perfect for meal prep. You can store the components separately in the fridge and assemble them when you’re ready to eat. They’re great for lunch or dinner and can be easily customized to suit your taste.

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 8 small corn tortillas
  • 1 cup diced tomatoes
  • 1 avocado, sliced
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender.
  2. While the sweet potatoes are roasting, heat the black beans in a small pot over medium heat until warmed through.
  3. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
  4. Assemble the tacos by placing a scoop of roasted sweet potatoes and black beans on each tortilla.
  5. Top with diced tomatoes, avocado slices, and fresh cilantro. Serve with lime wedges on the side.

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