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Sweet Potato Taco Bowl Vegan with TVP beef Meal Prep

Sweet Potato Taco Bowl Vegan with TVP Beef Meal Prep

This Sweet Potato Taco Bowl features roasted sweet potatoes, spiced TVP "beef," crisp lettuce, guacamole, salsa, and vegan cheese for a delicious and satisfying plant-based meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main, Main Course
Cuisine American, Fusion, Mexican
Servings 4 people

Ingredients
  

Sweet Potatoes

  • 1 large sweet potato or 2 small (enough for 4 people)
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp taco seasoning see notes

Vegan Mexican Ground "Beef"

  • 1 cup TVP (textured vegetable protein)
  • 1 cup vegetable broth or water
  • 1 tbsp extra virgin olive oil
  • 2 tbsp tomato paste optional
  • 1 tbsp dark soy sauce
  • 1-2 tbsp taco seasoning see notes
  • salt and pepper to taste

Toppings and lettuce

  • guacamole
  • ½ head iceburg lettuce, chopped or romaine
  • ½ cup salsa I like chipotle salsa for this
  • ¼-½ cup grated vegan mozarella
  • hot sauce

Instructions
 

Sweet Potatoes

  • Start by pre-heating the oven to 400 degrees and lining a large baking sheet with parchment paper.
  • Cut the sweet potatoes into smaller bite-sized cubes, and add onto the baking sheet with parchment paper.
  • Drizzle with olive oil, and taco seasoning. Toss with your hands to combine. (or mix them in a bowl ahead then add to the baking sheet)
  • Roast the sweet potatoes in the oven for 15 mins, flip then keep baking for another 15-20 mins or until fork tender.

Vegan "Beef"

  • Add dry TVP, broth (or water), soy sauce, tomato paste, and taco seasoning directly into a non-stick pan. The heat should be off at this point.
  • Give the mixture a stir with a wooden spoon, and leave it for 5 mins to re-hydrate the TVP.
  • Turn the pan onto medium heat, add olive oil and cook for about 5-8 minutes or until lightly browned. Season with salt and pepper to taste if needed.

Bowl Assembly

  • Assembly your bowls by adding the cooked "beef", sweet potatoes, chopped lettuce, and shredded vegan cheese into 4 separate meal prep containers.
  • Keep the salsa, guacamole and hot sauce to the side until you are ready to serve.
  • Toss the salad when you are ready to eat, and enjoy! This is also delicious with a side of tortilla chips or with a few tortilla chips crumbled on top.

Notes

If you don't have taco seasoning use these spices listed below:
  • 1 tbsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • salt & pepper to taste
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 400g | Calories: 625kcal | Carbohydrates: 75g | Protein: 28g | Fat: 20g | Saturated Fat: 4.5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 750mg | Potassium: 900mg | Fiber: 12.5g | Sugar: 12g | Vitamin A: 600IU | Vitamin C: 45mg | Calcium: 125mg | Iron: 5mg
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