(Feature Impact) Perfect for grab‑and‑go lunches during busy workweeks or quick weekend bites, these sweetpotato bowls deliver steady energy, digestion‑supporting fiber, and beta‑carotene for healthy vision, immune defense, and skin. They pair beautifully with hearty, protein‑rich additions for a satisfying meal.

When it’s time to eat, just pour the jar onto a plate and enjoy the fresh, complementary flavors—boosted by a bright pico de gallo dressing that makes every bite feel like a just‑made dish.

Find more nutrition-boosting summer solutions at ncsweetpotatoes.com.

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Sweet Potato Meal Prep Jars
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 3

Dressing:

• 1/4 cup pico de gallo
• 3 tablespoons sour cream
• 1/2 teaspoon taco seasoning

Ingredients:

• 2 medium sweetpotatoes, chopped
• olive oil
• 2 1/2 tablespoons taco seasoning, divided
• 1 pound ground grass-fed beef
• 1 can black beans, rinsed
• 1/2 cup cooked corn
• 1/2 cup pico de gallo
• 1/2 cup shredded cheese
• 2 cups romaine lettuce, chopped

To make dressing: In a medium glass, whisk pico de gallo, sour cream, and taco seasoning.

Preheat oven to 400°F.

Toss sweetpotatoes with olive oil and 1 tablespoon taco seasoning. Spread in an even layer on a baking sheet and bake 20-25 minutes, tossing halfway.

In skillet, brown beef with remaining taco seasoning.

Assemble three meal prep jars with dressing on bottom, followed by black beans, corn, pico de gallo, cooked beef, cheese, sweetpotatoes and romaine.

To serve, dump from jars onto plates.

Recipe courtesy of the North Carolina Sweetpotato Commission