3 Vegan Sweet Potato Meal Prep Recipes (2024)

One ingredient three ways for the easiest vegan meal prep! These three sweet potato meal prep recipes are satisfying, balanced and delicious!

3 Vegan Sweet Potato Meal Prep Recipes

We’re nearly a week into a new year, and I don’t know about you, but I’m completely and entirely sick of seeing all the “new year, new me” BS. Anyone else?

You’ve heard it from me before, but for good measure – this is your reminder that you do not need a diet or a new fitness regimen to start the new year strong. You do not need to cut out foods or “work off” the delicious holiday foods that you nourished your body and soul with last month. Okay cool, glad we’re all on the same page.

However, we DO still have to feed ourselves and sometimes it feels good to know that we’re fueling ourselves with foods that feel good, taste good and that we actually enjoy eating! What’s even better? Foods that are simple to prepare and can save us time in the kitchen so that we can spend less time stressing over food and more time doing the things we enjoy.

So today, we’re making three delicious vegan meal prep recipes featuring simple ingredients that are packed with fiber, carbs, fats and plant-based protein to keep us feeling satisfied and energized all week long! The star of all three recipes is my bff the sweet potato. All three of these sweet potato meal prep recipes are packed with flavor and made with ingredients you probably already have in the fridge or your pantry. Simple, easy, delicious, nutritious and QUICK. What’s not to love?

Make mornings easier with a delicious vegan meal prep recipe that holds up all week long! This Southwest Tofu Scramble is packed with flavor, plenty of plant-based protein and tons of fiber to keep you going all morning long.

All you need to make it is a pack of extra firm tofu, black beans, a sweet potato, spices, and any other veggies ya like! AS far as the spices go, I highly recommend trying Kala namak (or black salt) if you haven’t before! It gives the tofu a real eggy flavor, but you can always use regular salt instead if you prefer!

To start this Southwest Tofu Scramble, you’ll roast your diced sweet potato in a 350ºF oven for 25-30 minutes. While that’s roasting, you can start sauteeing your onion on the stove. Once it’s tender, you’ll add in your garlic and cook for about a minute before adding in your other veggies. I used corn, tomatoes and bell pepper, but use what you’ve got!

Once all the veggies are tender, you’ll crumble your drained and pressed tofu into the pan and continue to cook until your tofu starts to crisp up. By the time the tofu has browned, your sweet potatoes should be finished, so pull them out of the oven and add to your tofu scramble along with all the spices and finish cooking everything for a couple minutes to bring everything together.

Let the tofu scramble cool completely, then you can pack it into an airtight container and pop it in the fridge for delicious breakfasts all week! To give it some life when you heat it up. I recommend serving it with sliced avocado and a drizzle of hot sauce.

2. Sweet Potato Black Bean Tacos

For the next one, we’re making sweet potato black bean tacos! We’re going to make the filling as part of our vegan meal prep plan, then you just throw it all into fresh tortillas when you’re ready to eat!

You can totally buy black beans canned for this recipe, or buy dry beans and cook them yourself, which is cheaper! I have a whole post on how to cook black beans in an instant pot if you need a quick tutorial! They’re donein under 1 hour – no soaking required!

To make the sweet potato black bean taco filling, heat some oil in a skillet and sautee your onion until tender. Toss in your garlic and let it go for another minute before adding in your tomatoes, corn and peppers. Cook it all up for about 5 minutes or so, then once the veggies are tender, add in your sweet potato and a 1/2 cup of water. Cover the skillet and continue to let everything cook for 15 minutes, or until the sweet potato has softened. Finish it all off by adding in your black beans, salsa and spices and cook until the beans are warmed through.

3. Black Bean Stuffed Sweet Potatoes

The last of our vegan meal prep recipes are these black bean stuffed sweet potatoes! Although this one does take the longest, it might be the easiest recipe on this whole sweet potato meal prep list.

To make a batch of black bean stuffed sweet potatoes, you’ll start by roasting your potatoes in a 350ºF oven for an hour, or until the potatoes start to ooze with that delicious, syrupy goodness.

In the meantime, you can make your black bean filling by mixing together a can of black beans, diced tomatoes, corn, bell pepper, salsa and spices like chili powder, cumin and pepper.

Once your potatoes are ready, slice them down the middle and fill them with your homemade black bean salsa! They’re delicious, inherently balanced and full of plant-based protein and plenty of fiber.

If you’re planning to make a big batch of these black bean stuffed sweet potatoes as a vegan meal prep recipe, you can bake your potatoes in advance, wrap them up and store them in the fridge. Then, make your black bean salsa and store that in a separate container. When you’re ready to enjoy, you can heat up your potato and stuff it with the filling for the easiest vegan lunch ever!

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