Black Bean and Sweet Potato Stack of Meals

Black Bean and Sweet Potato Stack of Meals

A Stack of Black Bean, Corn and Sweet Potato Meals

This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to MAKE THE MOST of your time and ingredients. Start with Roasted Sweet Potato Salad and after cooking that, you will be part-way toward two other meals in the stack, Huevos Rancheros and Vegan Black Bean & Sweet Potato Burgers.

Roasted Sweet Potato Salad

Serves 5-6 if just making this meal, or 2-3 if making the “stack” of meals.


  • 1 ½ lbs. sweet potatoes
  • ½ cup diced red onion
  • ½ cup cilantro leaves
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • ⅓ cup olive or avocado oil
  • 1 lime, plus ¼ teaspoon zest
  • Cayenne pepper, optional
  • 2 cans of black beans
  • 1 can of sweet corn 


  1. Preheat oven to 400. Prepare a large baking sheet.
  2. Scrub, dry and cut sweet potatoes into about 1 inch chunks (skin on is just fine). Spread them out on the baking sheet and drizzle generously with olive oil, then toss to coat. Season with salt and garlic powder.  Roast sweet potatoes until the edges start to brown, about 30-40 minutes.
  3. In a small bowl, make your dressing by mixing together ¼ c olive/avocado oil, lime zest, the juice from the lime, and a dash or two of cayenne pepper (optional).
  4. Drain and rinse black beans and corn. In a large bowl, combine roasted sweet potatoes, black beans, corn, diced red onion, cilantro and dressing. Add salt and pepper to taste.
  5. Enjoy some salad as a meal or a side.
Check out  2 ways to reuse your remaining Roasted Sweet Potato Salad: Huevos Rancheros and Vegan Black Bean & Sweet Potato Burgers.

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Our meal stacking system changes everything.

With these meal plans, you can make 6 clean, gluten free and unique meals in 1 hour TOTAL hands-on time per week.

Get 2 Weeks Free!

Each day’s cooking is a building block for the next day’s meal.

The plan is divided into 2 STACKS, with a BASE BLOCK that begins each STACK. These BASE BLOCKS are the days we cook our proteins and veggies and take only 20 hands-on minutes in the kitchen.

Then on the other days, we change or add to the foods that were made in the BASE BLOCK in order to create 2 more unique meals in each STACK. And get this, those meals only take about 5 minutes for you to assemble.

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Amy’s ‘meal stacks’ are a brilliant way to make cooking with real ingredients an easy, manageable option for busy people who want to eat with intention. Her program covers the basics of stocking a kitchen and how to cook satisfying meals by mixing and matching fresh produce, proteins, and pantry items creatively throughout the week. - Amy Robb, Publisher, Edible Northeast Florida