Weekly Vegan Meal Prep No. 004
This Weekly Vegan Meal Prep No. 004 is SO EASY! A savory chickpea and sweet potato mix perfect for quick, nutritious weekday meals.
Equipment
- Large Mixing Bowl
- Knife and cutting board
- Measuring cups and spoons
- Baking Sheet
- Storage containers
Ingredients
- 1 medium sweet potato baked or steamed in the skin (about 1 cup)
- 14 oz can chickpeas rinsed (about 1 ½ cups)
- ½ tsp cayenne pepper
- 1 cup fresh parsley minced
- 1 clove garlic minced
- 1 tbsp ground cumin
- 2 tsp ground coriander optional if you have it
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
Instructions
- Begin by preheating your oven to 400°F (200°C) if you are roasting the sweet potato. Alternatively, you can steam it. If roasting, wash the sweet potato, prick it several times with a fork, and place it on a baking sheet. Roast for about 45 minutes, or until tender. If steaming, place it in a steamer basket over boiling water and steam for about 30 minutes.
- While the sweet potato is cooking, open your can of chickpeas and pour them into a colander. Rinse them under cold water for about a minute to remove excess sodium and any canning liquid. Let them drain well.
- In a large mixing bowl, combine the drained chickpeas, minced garlic, cayenne pepper, ground cumin, ground coriander (if using), sea salt, and black pepper. Stir until the chickpeas are well coated with the spices.
- Once the sweet potato is cooked and cooled slightly, scoop the flesh out and add it to the chickpea mixture. Use a fork to mash it together gently, leaving some chunks for texture. Finally, fold in the minced parsley for a fresh touch.
- Divide the mixture into your storage containers. This recipe makes about 4 servings, perfect for meal prep! Store in the refrigerator for up to five days.
Notes
- Rinse chickpeas well to reduce sodium and improve flavor.
- Ensure sweet potato is fully cooked for the best texture and taste.
- Adjust cayenne pepper to your spice tolerance, adding more if desired.
- Store meal prep in airtight containers to maintain freshness up to five days.