Crispy Black Bean and Sweet Potato Meal Prep Bowls

Hey guys:) I thought I’d post another meal prep recipe, because you can never really have to many of these on hand. This one is even more simple than my Mexican Inspired Meal Prep Bowls, and it’s super easy to make multiple servings of. You only need 6 ingredients (not counting oil, salt and pepper because those are a given), and about 45 minutes to hang around and keep an eye on the oven.

I never really roast any legumes other than chickpeas, but one time I roasted some red kidney beans and they got nice and crispy on the outside, and a bit soft on the inside. Today I roasted black beans and got the same awesome results🙌 They go in a Tupperware along with roasted sweet potato, brown rice with soy sauce, avocado, and cucumbers to make a delicious portable lunch🥰🥰

Definitely give this recipe a try if your struggling with school lunches! These bowls would keep in the fridge for up to a week, without the avocado on top. Just slice up a fresh avocado in the morning or the night before to top your bowl👌 Enjoy!!

Crispy Black Bean and Sweet Potato Meal Prep Bowls

Serves: 2 (double or triple the recipe for a whole week of lunches)

Total Time: 45 minutes

Ingredients:

  • 1 cup cooked brown rice
  • 1 small sweet potato
  • 1 can of black beans, drained, rinsed, and patted dry
  • 1 tbsp olive oil
  • 1/2 a long English cucumber, sliced thinly
  • 1 ripe avocado, thinly sliced
  • 1 tbsp soy sauce
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Peel the sweet potato and chop it into small cubes. Add them onto a parchment lined baking sheet along with the black beans, and toss everything with the olive oil and some salt and pepper. Roast for 30-35 minutes, until the sweet potatoes are soft and caramelized.
  3. Mix the rice together with the soy sauce. Split it evenly between two containers. Then add half of the sweet potatoes and black beans to each, as well half of the cucumbers and avocado. Store in the fridge until ready to eat!!

Hope you like this simple recipe! See you guys on Friday:)

Yours Truly,

Olivia:))

Mexican Inspired Meal Prep Bowls

To be honest, I’m excited to be going back to school. It’ll be good to get out of the house and see some other humans. I’m even a little excited to make lunches again! Although I know I’ll probably be sick and tired of it after the first week. That’s why there’s this awesome thing called MEAL PREP. You just make a bunch of delicious food, throw it in containers, and store it in the fridge for when you need it next. A while ago I published a Black Bean Stew that’s great for meal preppin’, and I also have a TON of freezer meals that you can make and then just reheat in the morning. Today I made some Mexican Inspired Meal Prep Bowls, which are AMAZING and full of flavour and good stuff that’ll fill you up. Because not being full is reason number 353378 that school lunches can sometimes suck. Keyword sometimes. Your lunches won’t suck after this.

In these bowls I put a lot of veggies, some quinoa, delicious refried beans, and a KILLER homemade salsa that will knock your socks off. This can all come together in about 30 minutes, and that 30 minutes will save you from a lot of pain later on in the week. You know when you’re like, oh, I’ll just throw a random granola bar in my bag because that’s all I need, and then you seriously regret it at lunch? Problem solved. Now you can throw this in your bag instead. Just maybe don’t actually throw it because then the lid might come off and your backpack will smell like salsa.

I know I said this last year and probably every year before that too, but this year I’m really going to be more organized will meal prepping. Join me in this quest to end LLS (Lazy Lunch Syndrome). I’ll definitely be posting more meal prep recipes, and some tips and tricks for making awesome lunches. Make sure you’re following me on Instagram to stay up to date!!

Mexican Inspired Meal Prep Bowls

Serves: 2 (feel free to double or triple the recipe to prepare for the entire week)

Total Time: 30 minutes

Ingredients:

  • 1 cup cooked quinoa
  • 1 cup frozen corn, defrosted
  • 1 small carrot, grated
  • 1 can of **ORGANIC** black beans; reserve 1/2 cup of the liquid, then drain and rinse the rest. Please use organic black beans, because when using the liquid you want to make sure it’s just water and salt, and there’s no preservatives.
  • 1/2 tbsp olive oil
  • 1/2 a lemon
  • 1/4 cup loosely packed cilantro
  • A big handful of cherry tomatoes, cut in half
  • 1 tomato, diced
  • 1/4 of a white onion, diced
  • 1 clove of garlic, minced
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a pan over medium heat. Add the black beans and use a fork or wooden spoon to mash them a bit. After cooking for about 2 minutes, add in the liquid from the can, then stir and continue mashing. Season with salt and pepper, and about a teaspoon of lemon juice. Cook until the beans have thickened and most of the liquid is evaporated, about another couple of minutes. Remove from the heat and set aside.
  2. Place the diced tomato, diced onion, garlic, cilantro and the rest of the juice from the lemon in the blender, and season with some salt and pepper. Give in a few pulses until it reaches your desired consistency.
  3. Evenly divide the quinoa, corn, grated carrot, refried beans, cherry tomatoes, and salsa into two tupperware containers. Store in the fridge until needed!!

I hope you guys try these out! Have a great rest of your Monday, and an awesome first day at school, however that will look like for you!!

Yours Truly,

Olivia:))

Quick Pickled Carrots

I love pickles! Don’t you? They’re vinegary and crunchy and are the perfect addition to any bowl, salad or sandwich. Today we’re going to expand our pickle horizons with these Quick Pickled Carrots! This was a great way for me to use up some of the carrots in my fridge, because for some reason we have a LOT right now.

I brought out my old friend the veggie peeler to get nice, thin, and even carrot slices for these pickles. Doing it with a peeler is also super fast and easy. After I had a nice pile of carrot ribbons, I placed them in a mason jar, added vinegar, some garlic, and red chilli flakes, then put some plastic wrap on top and threw them in the fridge. Want to know the minimum pickling time? 30 MINUTES! That’s right, in just 30 minutes you can have a nice jar of pickled carrots that go well with just about anything. Add them to a veggie bowl, a sandwich, or as a side with some meat. They’re so versatile and taste amazing:))

Cucumbers have definitely stolen the show for too long! Be sure to whip up some of these pickled carrots ASAP because you’re missing out.

Quick Pickled Carrots

Serves: 4

Total Time: 45 Minutes

Ingredients:

  • 2 small to medium sized carrots, peeled and washed
  • 3/4 cup white vinegar
  • 1 clove of garlic, minced
  • 1 tsp of red chilli flakes

Directions:

  1. Use a veggie peeler to create thin carrot “ribbons”, dragging it from the top of the carrot down. You’ll be left with a flat piece of carrot at the centre that you can snack on later:)

2. Place the carrots in a mason jar. Add garlic, chilli flakes, and vinegar. Make sure that vinegar completely covers the carrots; if not add some more.

3. Cover the top of the jar with a lid or some plastic wrap, and place in the fridge for at least 30 minutes.

4. Remove from the fridge and enjoy!

**Just a note: These are quick pickles, and will not last as long as pickles that have been sealed. Use within a week:))**

Enjoy these pickles! See you Friday with my September Bullet Journal Set-Up:)

Yours Truly,

Olivia:)))

BBLT Sandwich

I was just thinking the other day how I need more sandwiches in my life. They’re awesome! They’re fast, versatile, delicious, and contain BREAD:) Definitely great for school, or whenever you need something tasty. Today I’m serving up the recipe for this BBLT sandwich- that’s black bean, lettuce, and tomato people. It may not sound like much, but trust me, it’s pretty darn good.

I’ve made some sandwiches in the past, like my EPIC Veggie Sandwich, that require a little more time and effort. This BBLT is as simple as it gets though; it’s specially designed for busy people (aka me). That doesn’t mean we’re compromising on taste. The base of the sandwich is black beans mixed with some avo, soy sauce, garlic powder and chilli powder for some added savoury deliciousness. I would eat that in a sandwich by itself, but the fresh tomato and crisp lettuce really bring it home. Stuff it all between my favourite sprouted grain bread, and it’s a no brainer.

All the ingredients in this sandwich are super common and nutritious, making for an easy, protein-filled lunch. I know you’ve got a can of black beans in your pantry with your name on it, so grab it and get in the kitchen! Enjoy:))

BBLT Sandwich

Serves: 1

Total Time: 10 minutes

Ingredients:

  • 1/2 a ripe avocado
  • 3/4 cup cooked black beans
  • 1/2 tsp soy sauce
  • 1/2 tsp chilli powder
  • 1/2 tsp garlic powder
  • 1/2 a tomato, sliced
  • a leaf of lettuce
  • 2 slices of sprouted grain bread, toasted

Directions:

  1. In a small bowl, mash the avocado and mix in the soy sauce, chilli powder, and garlic powder. Add in the black beans and stir to combine, mashing them slightly.
  2. Scoop the black bean avocado mixture onto a piece of toasted sprouted grain bread. Top with the sliced tomato and lettuce, then press on the other piece of bread. Cut in half and enjoy!!

So quick! I’ll be making this a lot during the school year:))

Yours Truly,

Olivia:))

Rosemary and Pumpkin Seed Quinoa Thins

Hey guys! I have a really unique recipe for you today👌 These aren’t quite crackers because they still have a bit of a chewy texture, so I’m calling them thins, because they are thin! They’re also GREAT for dipping and make an awesome snack! Personally I love them with hummus, but they’d work well with my Roasted Carrot and Onion Dip too.

I made these thins using quinoa flour, which I recently found out is just ground up quinoa. I don’t know what I thought it was before, but apparently it’s really easy to make😂 I mixed up the flour with some garlic powder, dried rosemary, pumpkin seeds, salt, baking soda and water, and then spread the mixture on a baking sheet. Fifteen minutes later I had something to eat my hummus with!

I love the simplicity of these thins, not to mention how healthy they are. Plus, they’re an easy on the go snack for school! Enjoy this recipe😉

Rosemary and Pumpkin Seed Quinoa Thins

Serves: Makes about 15 Crackers (plus the edges)

Total Time: 25 minutes

Ingredients:

  • 2/3 cup quinoa (I used tricolour)
  • 1 tsp dried rosemary
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp baking soda
  • 1/4 cup pumpkin seeds
  • 1/2 cup water

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a blender or food processor, grind up the quinoa until a fine flour forms. Dump it into a bowl.
  3. Add the rest of the ingredients to the quinoa flour and stir to combine. Scoop out the mixture onto a parchment lined baking sheet and spread very thinly (about 1/16 of an inch) into a sort of rectangular shape.
  4. Bake for 15 minutes, until hardened and browned.
  5. Remove from the oven, let cool, then peel off the baking sheet and transfer to a cutting board. Cut the rough edges off so that you’re left with a clean rectangle. Then cut out 15 even thins.
  6. Enjoy with dip or on their own!

Can’t wait for you to try this recipe!! See you Friday:))

Yours Truly,

Olivia:)))