To say this is my favorite lunch would be an understatement. We first tried this when we were living in Pittsburgh (pre RV life) and would meal prep perfectly cooked sweet potatoes and simply open a can of black beans to add to our to-go lunch containers. Once we got in the RV and started cooking dried beans, we perfected our slow-cooked black beans, and now this perfect meal prep lunch is on repeat (and repeat and repeat)!
A satisfying and delicious meal that can be prepared ahead of time and offers the perfect balance of sweet and savory to ap
Meal Prep Sweet Potatoes and Black Beans
What you really came for are the recipes, so let’s get to it.
Perfect Baked Sweet Potatoes
The combination of the cold over and long and slow cooking lead to perfectly creamy and soft sweet potatoes. The texture is perfection.
Long and slow baked, these potatoes are the perfect creamy texture.
- 4-8 sweet potatoes roughly 2-2.5" in thickness at thickest part (same girth makes for even baking for all potatoes)
With a fork, poke the potatoes twice per side and lay on parchment lined baking sheet.
Place baking sheet and potatoes in oven cook on 350 (standard, or 325 convection) for 75 minutes
The Perfect Slow Cooked Black Beans
Whether you are trying to be zero/low waste, or you just want to enjoy ingredients cooked from scratch, or you are trying to save money since dried beans are CHEAP! these
The secret to these beans is the pinch of kelp granules. It is a game changer on texture and flavor (and no, the beans won’t taste like seaweed)!
Cooking your own dried beans is easy, especially with this amazing slow cooker recipe that yields the perfect beans every time!
- 1/2 pound dried black beans picked over and rinsed
- 3 1/2 cups water
- 1 teaspoon salt
- pinch kelp granules (linked below).
In a 2 quart slow cooker, combine all ingredients and cook on high for 4 hours
After 4 hours, do a quick taste for tenderness.
And now for the meal prep
We like to serve these with baby spinach, tomatoes, avocado, salt, pepper, and a drizzle of tahini. When taking them to-go for lunch, I would pack the spinach (I like it a little
I kept a bottle of tahini in the fridge at work, so I always had some on hand for this recipe or for a quick salad dressing (which I paired with seasoned rice vinegar – that I kept in my desk). I was always prepared.
If you decide to meal prep this, we’d love to see your creations. Be sure to share them on Instagram or Facebook and #veginspiredfoodie.
Watch This Recipe …
Happy Meal Prepping!