Avocado and Sweet Potato Meal Prep Pots

Planning lunches in advance can make the workweek more manageable, and these Avocado and Sweet Potato Meal Prep Pots are an excellent solution.

Imagine tucking into a container filled with vibrant colours and fresh flavours: sweet potato chunks, fluffy quinoa, diced beetroot, and a creamy avocado dressing.

Each layer provides its own texture and taste, creating a balanced meal that’s both satisfying and nourishing.

Whether you’re aiming to streamline your busy weekdays or simply enjoy wholesome ingredients, this recipe will help you stay on track without sacrificing flavour.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Avocado and Sweet Potato Meal Prep Pots recipe:

• 1 large sweet potato or 2 medium sweet potatoes
• 1 cup dried quinoa
• 3 cooked beetroots
• Cress
• 1 avocado
• 1/2 cup coconut yogurt
• 1 cup parsley
• 2 tbsp olive oil
• Cumin
• Salt

Making the Most of Sweet Potatoes

Sweet potatoes bring a comforting sweetness to meal prep dishes, and they’re jam-packed with beta-carotene, fibre, and vitamins.

When roasted, their natural sugars caramelise slightly, resulting in a delectable outer layer and tender interior.

By cutting them into bite-sized chunks, you ensure they cook evenly, and you get just the right amount of sweetness in every forkful.

Turning Quinoa into a Protein-Rich Base

Quinoa’s nutty flavour and protein content make it a perfect base for many plant-based meals.

Although it may look like a grain, quinoa is actually a seed, rich in amino acids and naturally gluten-free.

When cooked properly, it becomes light and fluffy, ideal for layering into a meal prep pot.

If you’d like an extra boost of taste, consider cooking your quinoa in vegetable stock instead of plain water.

Discovering the Power of Beetroot

Cooked beetroot adds an earthy depth to your meal, as well as an appealing burst of colour.

Its subtle sweetness and velvety texture can provide a satisfying contrast to other ingredients.

If you enjoy tangy flavours, you can also marinate diced beetroot in a splash of vinegar before layering it into your pot.

Not only will it intensify the flavour, but it’ll help preserve that bold, pink hue.

Elevating Your Meals with Fresh Herbs

Herbs like parsley are easy to overlook but can dramatically transform the taste of any dish.

By blending parsley with avocado, coconut yogurt, and olive oil, you get a sauce that’s bright, herby, and irresistibly creamy.

The fresh, zesty elements of parsley cut through the richness of avocado, making each spoonful feel light and refreshing.

Don’t be afraid to experiment with other herbs too—basil or coriander might also work wonderfully here.

How to Make This Avocado and Sweet Potato Meal Prep Pots Recipe

Step 1: Preheat the oven

Set your oven to 180°C.

This moderate temperature will allow the sweet potato to roast slowly and become tender without over-browning.

While you wait for the oven to heat, peel and dice your sweet potato into roughly 1-inch cubes.

Step 2: Roast the sweet potato

Transfer the diced sweet potato to a roasting tray.

Drizzle over 1 tablespoon of olive oil, then sprinkle a pinch of salt and around 1 teaspoon of cumin.

Use your hands or a spoon to coat each piece evenly.

Place the tray in the preheated oven and let the sweet potato roast.

Keep an eye on it and give it a stir halfway through to ensure even cooking.

It usually takes about 20–25 minutes for the potato to turn golden and soft inside.

Step 3: Cook the quinoa

Meanwhile, bring a pan of water to the boil on the hob.

Rinse the quinoa under cold water to remove any residue, then add it to the boiling water.

Turn the heat down to a simmer and cover the pan.

Let it cook according to the packet instructions, typically around 15–20 minutes, or until the grains are fluffy and all the liquid has been absorbed.

You can taste a few grains to check if they’re tender.

Step 4: Blend the dressing

In a blender, combine the coconut yogurt, avocado (remove the pit and scoop out the flesh), parsley, 2 tablespoons of olive oil, and a pinch of salt.

Pulse a few times to break down the avocado, then blend on a higher setting until the mixture is silky smooth.

If the sauce seems too thick, add a small splash of water or more yogurt.

Taste and adjust seasoning if needed.

Step 5: Dice the beetroot

Take your cooked beetroot and cut it into uniform cubes.

Be careful when handling beetroot, as it can stain your fingers and chopping board.

If you prefer a softer texture, you can steam or lightly roast the beetroot for a few minutes before dicing, though shop-bought cooked beetroot is typically ready to eat straight away.

Step 6: Assemble the meal prep pots

Spoon an even layer of the avocado dressing into the bottom of your jars or containers.

Next, divide the quinoa evenly, followed by the roasted sweet potato cubes.

Add the diced beetroot on top, then sprinkle a small handful of cress for a fresh, peppery bite.

Seal each container tightly if you’re storing them for later meals.

Your layered pots are now ready for the fridge or your next lunch break.

Frequently Asked Questions

How do I store the meal prep pots?

Keep the assembled jars in the fridge.

The avocado dressing may darken slightly over time, but it should remain fresh-tasting if sealed properly.

Stir the layers together just before eating for the best flavour.

What if I don’t have fresh parsley?

You can substitute another leafy herb like coriander or basil, or even a mix of dried herbs in a pinch.

The taste will change slightly, but it should still be delicious.

Can I make this recipe gluten-free?

Yes. The recipe already uses quinoa, which is naturally gluten-free.

Double-check the labelling on any additional ingredients like coconut yogurt to ensure there are no hidden gluten sources.

Is it possible to swap the coconut yogurt for something else?

Absolutely. Use plain Greek yoghurt if you don’t need a dairy-free option, or try a soy-based yoghurt if you follow a strictly vegan diet.

Adjust the flavour with a little extra olive oil or a squeeze of lemon juice.

Can I add protein to this meal?

You could include crispy chickpeas or cooked lentils in one of the layers.

If you aren’t following a plant-based diet, shredded chicken or tinned tuna are options, though the flavours may alter the overall dish.

And that’s it for this Avocado and Sweet Potato Meal Prep Pots recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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