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:))

Soy-Maple Roasted Sweet Potatoes

By now you probably know that I have a weakness for sweet potatoes. They’re one of my favourite things ever and I’m always looking for new delicious ways that I can eat them. Usually they taste the best when they’re super caramelized and soft- and this recipe DEFINITELY gives you that. These potatoes have so much good flavour and colour, and go great in bowls or salads, or as a side for your dinner.

Usually I peel my sweet potatoes, but today I left the skin on for some extra textural action. All I did was cut my potato into little medallions, then tossed them with some olive oil and threw them in the oven. While they were becoming golden brown and amazing, I just mixed up the THREE INGREDIENT sauce that gets brushed on to the medallions, infusing them with deliciousness and also helping with the caramelization process. Just keep an eye on these because they can burn pretty quickly.

These Soy maple Roasted Sweet Potatoes were the PERFECT addition to my lunch bowl today. I then proceeded to eat the rest of them right off the pan. Be sure to try out this recipe and let me know what you think!!

Soy Maple Roasted Sweet Potatoes

Serves: 1

Total Time: 40 minutes

Ingredients:

  • 1 small sweet potato
  • 1 tbsp olive oil
  • 3 tbsp soy sauce
  • 1/2 tsp garlic powder
  • 1 tsp maple syrup

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Wash the sweet potato well, then proceed to cut it width-wise into small medallions, a little less than a centimetre thick.
  3. Place the medallions onto a parchment lined baking sheet and toss them with the olive oil, making sure that they’re evenly coated. Put the pan in the oven and roast for 10 minutes.
  4. Remove the pan, flip over the sweet potatoes, and roast for an additional 15 minutes.
  5. While the sweet potatoes are in the oven, mix together the soy sauce, garlic powder and maple syrup in a small bowl. Set aside.
  6. Take the pan out of the oven, flip the medallions over again, and use a pastry brush to brush on a layer of the soy sauce mixture onto each one. Put back into the oven for 5 minutes.
  7. Remove the pan, flip over the sweet potatoes (there’s lots of flipping going on), brush on some sauce, and then roast for another 5 minutes.
  8. For a last final crisp, flip the sweet potatoes once more and bake for 5 minutes again.
  9. Take the sweet potatoes out of the oven, let cool and enjoy!

I can’t wait for you to try this recipe! So simple and delish:)) Have a great weekend and I’ll see you Monday!!

Yours Truly,

Olivia:))

Tuna and Sweet Potato Cakes

Hey guys! I’m like REALLY excited about this recipe- it’s a good one. I had the idea to make these Tuna and Sweet Potato Cakes a while ago and got all psyched up about it, but then I realized we didn’t have tuna! But now we have some so it’s all good, and I was able to whip up these super tasty cakes.

This recipe takes a little while to make, but I promise you it’s worth it. You’ve got the sweetness from the sweet potato and red onion, some garlic powder, and fresh herbs, which all totally transform that canned tuna into an AMAZING fish cake. I used an egg as a binder which I don’t normally do, but it helped these beauties bake up and get some nice colour on the outside.

I served up these cakes in a nice salad bowl, but they’re honestly SO versatile. Throw them in a wrap or sandwich, or just eat them by themselves for a quick protein-filled snack. That’s another great thing about these tuna cakes; they have lots of protein from both the tuna and the egg, plus some good complex carbs from the sweet potato. Healthy and delicious all in one! Hope you enjoy;))

Tuna and Sweet Potato Cakes

Serves: Makes about 9 cakes

Total Time: 60 minutes

Ingredients:

  • 1/2 a large sweet potato, peeled and diced into small cubes
  • 1 can of light chunk tuna, well drained
  • 1/4 cup fresh chopped parsley
  • 1/4 of a red onion, diced
  • 1 tsp garlic powder
  • 2 tsp oats
  • Salt and pepper to taste
  • 1 egg

Directions:

  1. In a medium sized pot, bring a little bit of water to a simmer and place a veggie steamer inside. Dump the chopped up sweet potatoes in there, cover, and steam for about 20-25 minutes, until they’re very soft and mashable.
  2. Preheat your oven to 375 degrees Fahrenheit.
  3. Mash the cooked sweet potatoes in a large bowl. Add in the tuna, parsley, red onion, garlic powder, and oats, and season to taste with salt and pepper.
  4. Add the egg to the sweet potato and tuna mixture and mix until combined. Scoop out heaping tablespoons, form into about 9 patties, and place them on a parchment lined baking sheet.
  5. Bake the cakes for 10 minutes, then remove from the oven and use a spatula to flip them over. Proceed to bake for another 10 minutes.
  6. Remove the cakes from the oven and use the spatula to flatten them even further. This will help to cook the insides. Place back into the oven to cook for 5 minutes, then remove, flip, and cook for a final five minutes. (total baking time: 30 minutes)
  7. Take the cakes out of the oven (finally) and let them cool before enjoying in bowls, salads, wraps, sandwiches, or just by themselves!

I love this recipe so much and I hope you love it too! These cakes have such a beautiful flavour, colour and texture. See you Wednesday!

Yours Truly,

Olivia:))

Curried Sweet Potato Pita Pockets

Hi guys! Today I have an AWESOME recipe for you guys; these Curried Potato Pita Pockets are one of my favourite recipes ever! They’re super quick and easy to make, plus they pack in SO much flavour and freshness. Sweet potatoes are life my friends, so they had to be included in this recipe too. I was inspired by a veggie samosa wrap by VeganRicha, but I changed and simplified the recipe and it turned out great! The sweet potatoes are roasted with some red bell peppers in cumin and curry powder, then mashed a bit and paired with a fresh cilantro-y bean salad in a warm pita. Basically, my dreams in a pocket of bread. These pitas make great leftovers to, and will definitely be one of my go-to lunch recipes when I’m back at school. Enjoy the recipe;)

Curried Sweet Potato Pita Pockets

Serves: 3

Total Time: 50 minutes

Ingredients:

  • 1 large sweet potato or yam
  • 1/2 a red bell pepper
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp +1/2 tsp ground cumin
  • 1 can of red kidney beans, drained and rinsed (chickpeas or black beans can be used in a pinch)
  • 1/4 cup packed cilantro leaves
  • 1/4 of a red onion, diced
  • 1 tomato, diced
  • Juice of 1/2 a lemon
  • 3 whole wheat pitas
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit (after 200 posts I finally managed to spell Fahrenheit right the first time!)
  2. Peel the sweet potato and cut it into very small cubes, a little less than a centimetre in size. Chop the bell pepper into the same sized cubes and place the veggies on a parchment lined baking sheet.
  3. Toss the veggies in the olive oil, curry powder, 1 tsp of cumin and some salt and pepper. Place the pan into the oven and roast for about 20-25 minutes, until the sweet potatoes and peppers are soft.
  4. Meanwhile, toss the red kidney beans, tomato, red onion, cilantro, 1/2 tsp of cumin and lemon juice together in a bowl and set aside.
  5. Once the veggies are roasted, remove them from the oven and transfer to a large bowl. Use a fork to mash the mixture, leaving some sweet potato chunks whole.
  6. Warm up the pitas in the microwave and cut or rip them in half. Open up each half so that it forms a pocket, and scoop equal amounts of the roasted veggies and bean salad into them.
  7. Enjoy!

Hope you guys love this recipe as much as I do! Thank you for reading and I’ll see you on Friday;))

Yours Truly,

Olivia;)

Mediterranean Sweet Potato Toasts

Hey guys! Hope you had a good weekend. The days are all starting to blur together, and everyday feels like a Saturday, but hopefully you at least had a break from online classes to give you some weekend vibes;)) Personally, I’m loving that I don’t have to pack lunches anymore and can eat on my own schedule, which gives me time to make awesome stuff like these Mediterranean Sweet Potato Toasts. You only need a sheet pan and a little prep time, and you just throw them in the oven and let the veggies get delicious and caramelized while you go back to watching Netflix or reading or whatever your favourite quarantine activity is. Also, they’re REALLY GOOD. The sweet potatoes get to that place where they’re like, a tiny bit burnt on the edges but perfectly soft in the centre, and then you’ve got your delicious Mediterranean spiced veggies, plus a dollop of tzatziki on top. I mean, come on man. Pretty dang good for a meal that basically makes itself. Here’s the recipe;))

Mediterranean Sweet Potato Toasts

Serves: 2

Total Time: 45 minutes

Ingredients:

  • 1/2 a large sweet potato
  • 1 can of chickpeas, drained and rinsed
  • 1 red bell pepper, cut into strips
  • 1/2 a red onion, thickly sliced
  • 2 tbsp olive oil, plus a little bit more for rubbing the sweet potatoes with
  • 2 tsp cumin
  • 1/2 tsp allspice
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Tzatziki (see Dill Tzatziki) prepared in advance (or sub hummus)

Directions:

  1. Preheat your oven to 400 degrees farenheit.
  2. Cut the sweet potato lengthwise into slabs about 1/4 of an inch thick (you should make about 4 toasts). Place them on a parchment lined baking sheet and rub them on both sides with a bit of olive oil.
  3. Mix together the chickpeas, sliced onions and peppers, spices and olive oil in a large bowl. Spread them evenly onto the same parchment lined pan as the sweet potatoes, trying not to overlap anything. Roast for about 30 minutes. Halfway through the baking time, remove the pan from the oven and flip the sweet potatoes before continuing to roast.
  4. Take the pan out of the oven, and serve the toasts with the roasted veggies, tzatziki, and maybe some Greek salad;))

Hope you enjoy this quick and easy lunch or dinner! Stay safe guys;)

Yours Truly,

MyDayIsBooked;))