Sweet potato meal prep ingredients
You’ll need the following ingredients for this recipe: black bean, tomato, onion, chili pepper, orange zest or zucchini, carrots, cumin, and salt.
Add crushed red pepper or hot sauce to your taste if you prefer spicy chili.
To make a quick and simple meal, I use diced canned tomatoes. Another great option is to use fire-roasted tomatoes. Add a little salt if you are using diced tomatoes that do not have salt.
Orange zest is a great way to add flavor and color to a vegetarian meal preparation recipe. It should not be missed. About a teaspoon of orange zest can be obtained from a tiny orange.
To make orange zest, first wash your orange. You can use a zester or a grater to shred orange peel. Peel the orange with a vegetable peeler, and then dice it finely with a knife.
Many people add grilled chicken, ground beef, or salmon to chili. I prefer to keep it vegan by adding chickpeas, pinto beans, or baked tofu. Many add ground beef, grilled chicken, or salmon to their chili. I prefer to keep mine vegan and use chickpeas or pinto beans.
Sweet Potato Recipe – How to Make it
Roasting the sweet potatoes first isn’t necessary, but it brings out the sweetness and enhances the flavor. Here’s a guide on how to cook sweet potato.
If desired, peel the sweet potato and then dice or chop it. Bring all ingredients to a boil in a medium-sized pot.
After boiling, reduce the heat to medium-low and cook, uncovered, for about 15 minutes. Sweet potato, zucchini, or carrots must be soft.
Add optional pepper and salt to taste. Serve the sweet potatoes immediately or allow them to cool down before dividing them into meal preparation containers.
This recipe is excellent for beginners in meal preparation or bulk cooking. It’s also a low-calorie, healthy option that anyone can enjoy, regardless of whether they’re following a weight loss, bodybuilding, plant-based or meatless diet.
Sweet potato meal prep storage tips
It is essential to allow the chili to cool completely before dividing it into Pyrex glass or BPA-free plastic containers. I like these meal prep containers.
The sweet potato stew can be stored on its own. Choose larger containers and fill half with mashed avocados, cooked brown or quinoa rice, low-carb cauliflower, stuffed peppers pasta, salad greens, or roasted broccoli. Fill the containers differently for every day of the week to add variety.
The recipe will last up to 5 days if stored in an airtight container or bowl. You can store additional containers in your freezer to have a meal ready almost instantly when you are short on time.
One large sweet potato (10 oz)
1 cup diced onions
Beans of your choice or black beans in a can
One can of diced tomatoes
One cup of water
3/4 cup chopped zucchini or carrots
2 1/4 tsp chili powder
1 tsp orange zest
Half a teaspoon each of salt and cumin
Optional 1 cup of cooked protein or chickpeas
Roasting sweet potatoes is my favorite, but it’s certainly not necessary. Peel the sweet potato, whether roasted, raw, or cooked. You can skip this step if the skin is your favorite. Chop it or dice it to the desired size. All ingredients should be brought to a rolling boil. Turn the heat to medium and continue cooking until the sweet potatoes, zucchini, or carrots become soft. This should take about 15 minutes. Taste for salt and pepper. Serve right away. Let cool and then divide into airtight containers. (I like these meal prep containers.) You can store them in the fridge for up to five days or freeze them for two months.