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My favorite One-Pot Dish: Sweet Potato Skillet

July 6, 2016 by workweeklunch 7 Comments

Cleaning up after cooking sucks. Making (and memorizing) this sweet potato skillet will minimize the unpleasantness that is dishwashing.

Seriously, people tell me that one of the main reasons they hate cooking is because they hate cleaning. Sound like you? It’s okay, me too.

I’ll share one secret with you- I have a dishwasher. But that’s a new thing in my life. I didn’t always have that luxury, so I get it.

For real, I only know one person who genuinely enjoys washing dishes, and that’s my dad. He says it’s therapeutic. Maybe that’s true for him, but for the rest of us, we’d choose stuff like laundry over washing dishes any day.

Finding your go-to one-pot meal is gold.

I’ve been making this sweet potato skillet from DAY ONE of meal prepping, so I made a video for you. ✅It’s easy, its cheap, it’s filling and it will make all of your coworkers jealous! . ❓What would you change about this meal to make it your own? Tell me in the comments! . 👩🏻‍💻You can find the full recipe on workweeklunch.com (just search sweet potato skillet)

A post shared by Talia Koren (@workweeklunch) on May 28, 2018 at 8:18am PDT

 

Less time cooking and cleaning means more time to kick back after work or on weekends, right?

This delicious skillet takes 30 minutes to make. After making it once, you won’t need to look at the directions again. It’s that easy.

My coworkers always comment on how great this meal smells after I heat it up in the office microwave. Enjoy!


Servings: 3

Prep time: 10 mins

Cook time: 20 mins


sweet potato skillet ingredient list


Step one: Prep

Peel, wash and chop the sweet potato into pieces smaller than “bite size.”

Chop 10 cherry tomatoes in half.

Chop half of the red onion.

Crush and mince one clove of garlic.

Set these ingredients aside either on a big plate (like below) or in separate bowls.

Open, drain and rinse the cans of bean and corn. You can put them together in one bowl.

Chop up kale until you have enough to fill one cup.

 

chopped up sweet potato, onion, tomato and beans & corn


Step two: Cook

Pour one big glug of olive oil in the large deep pan and heat on medium. Add the minced garlic and stir. Let the garlic cook until you can smell it- about one minute.

Add the sweet potatoes and a dash of salt, pepper and cumin. Stir. Cook uncovered for three minutes and stir occasionally.

Add the onion and cook uncovered for two minutes.

Add the beans, corn and tomatoes. Then add another dash of salt, pepper and cumin.  Stir. Add a dash of cayenne and stir.

sweet potato skillet cooking

Reduce heat and cover the pan. Cook for 15 minutes on low heat.

After 15 minutes, add the chopped up greens and stir until they have wilted slightly. Don’t let them get too soggy!

If you want to add cheese, add as much or as little as you’d like and stir until it’s melted.


Step three: Assemble

Fill three medium sized Tupperware containers with the sweet potato skillet.

Let each container cool to room temperature (about an hour to an hour and a half) before covering and putting in the fridge.

Note: There is no one size fits all for portions. For me, this batch gave me three meals. For someone else who needs to take in more calories, it might give them two.

Note: I already ate one of my lunches after taking this picture! I also didn’t have any kale. Still yummy.

sweet potato skillet in tupperware containers 


Tips

  • If you plan on heating this up at work, another option is to add cheese in the morning before leaving. That way it will melt in the microwave and feel slightly fresher.
  • You can also add chopped up avocado to this, but it’s best to add it the day you plan on eating so it doesn’t get all brown.
  • If you don’t like any of these ingredients, you can swap them out. For example, peppers could go in place of the corn, tomatoes and onions. You can also swap out the beans for another protein, like chicken.
  • If you like your food really spicy, add more cayenne.

 This meal costs less than $10 to make.

1 Sweet potato = $1

10 cherry tomatoes = $1.50 (10 cherry tomatoes are about half of a box that costs $3)

1 onion = less than $1

1 can of corn + 1 can of beans = $2

Kale = $2

Shredded cheese = $1 (a whole bag costs around $3)

You really can’t beat $3.30 for a protein and veggie packed lunch.

This meal is filling and healthy. It can also be repurposed into breakfast or dinner. You can put it in a wrap and make a sweet potato burrito. You can reheat it and put an egg on top too.

The best part about this meal is only having one pot to clean afterwards. To make it go by even faster, you can clean up whatever other dishes you have while the skillet cooks for 15 minutes.

 

Want to make meals like this? Sign up today to receive ~free~ advice for simple, healthy cooking to make food you’re excited to eat.




Filed Under: Free Recipes, Gluten-Free, Recipes, Vegetarian Tagged With: easy cooking, lunch, one pot, recipe, skillet, sweet potato, vegetarian

Previous Post: « The Easiest Lunch To Prep And Bring To Work: Roasted Salmon & Veggies
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Reader Interactions

Comments

  1. Ruth

    July 6, 2016 at 11:55 pm

    Genius! I love the idea of a one skillet meal to feed you through the week. This would be a great option for an easy break room meal. Very smart of you to give tips about how to change this recipe to fit you. But I won’t because I love all the ingredients! 🙂

    Reply
    • workweeklunch

      July 8, 2016 at 3:29 am

      let me know how it goes 🙂

      Reply
  2. Farrah

    July 8, 2016 at 11:46 pm

    I am all about the one-pot recipes when I’m feeling lazy and/or don’t have a lot of time! This looks delicious!

    Reply
  3. Chrissa - Physical Kitchness

    July 9, 2016 at 3:18 pm

    Sweet potatoes are my JAM!!! I would love to make a big batch of this and save it to reheat later in the week. So GOOD!

    Reply
  4. Elissa

    July 10, 2016 at 12:23 pm

    One pot meals are great, aren’t they? And that is a tasty combination with the sweet potato and beans, sounds great.

    Reply
  5. Linsey

    July 19, 2016 at 4:26 pm

    Awesome! Planning on trying this for the rest of the week.

    Reply
  6. Georgia

    November 5, 2017 at 12:24 pm

    I am going to try this today!It seems really easy, healthy and tasty!

    Reply

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workweeklunch

Workweek Lunch | Talia Koren
Instagram post 18034586200225443 Would you eat a chili with beans, lentils, tomatoes and chocolate?! 🙋🏻‍♀️ I’m obsessed with this one pot, freezer friendly vegan Rocky Mountain lentil chili I made last week and the recipe is coming to the WWL Program TOMORROW! Learn more or sign up today in my bio link.
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👉🏼Couple things: the kidney beans and soyrizo didn’t actually make it into the chili. And it made 3 servings, not 2. I just ate one before snapping the “after” pic. To make this a meat recipe, simply use your favorite ground meat instead of lentils. Done.
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🙏🏼This is a perfect lazy Sunday meal prep recipe that’s super cozy and filling as a lunch or dinner! Can’t wait for you to try it this weekend on the new meal plan.
Instagram post 17988759484286314 Last week’s prep was perfect! Not pictured are some of the servings we ate before I snapped this pic but I ended up with 13 meals from 4 different recipes.
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Deets👇🏼
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🍳Breakfast tortilla bake! The vegetarian version is already available in the WWL Program - vegan version is coming.
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🌶Vegan Rocky Mountain Chili - recipe coming to the WWL Program this week
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🍔Spinach feta turkey burgers with lemon dill rice (this was a winner) - recipe is already in the WWL Program!
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👉🏼If you’re not a member of WWL yet, you can join to get access to all of these tested meal prep recipes + 300 existing ones in my bio link!
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✅Reheating: in the microwave as needed
✅Storage: in the fridge until we eat them
✅Calories: don’t know, don’t count, don’t care
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❓Got questions about this prep or meal prep in general? Drop them below!
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🌞Today is our last full day in Mexico and I’m feeling so inspired to cook when I get home tomorrow!! I always look forward to meal prep after a vacation because it helps my body get back in its regular feel-good groove.
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Have an amazing Monday!!
Instagram post 18119875405011786 I don’t count macros or calories! That’s one of many reasons why I don’t include them in my recipes, my program or my IG posts. (All recipes in this pic are featured in the WWL Meal Prep Program and are for members only- sign up in my bio link!)
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👇🏼Other reasons why I don’t include them:
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1️⃣ macros tell us nothing about flavor, taste or satisfaction when it comes to meals. These are factors I’d rather focus on.
2️⃣ counting macros is still a form of dieting! As an intuitive eating advocate with an anti-diet approach to food, counting macros doesn’t align with my mission.
3️⃣ including macros makes us second guess our food decisions instead of listening to our gut/intuition
4️⃣ even if I included macros in recipes there’s NO WAY you’d replicate the recipe exactly the same in your kitchen, thus making the count inaccurate and kind of irrelevant
5️⃣ including macros would be very triggering to those who are dealing with or recovering from an ED or disordered eating. I want my page to showcase meal ideas in a way that’s safe for those who struggle(d) with this.
6️⃣ counting macros is simply too time consuming!! I’m meal prepping to save time, why would I add macro counting to the process?
7️⃣ I want people to see beyond the numbers. Does the meal look or sound appealing? What are the ingredients and are would they taste good? Is this easy to cook at home? Is this affordable? These factors matter.
8️⃣ even though I don’t count macros I still make sure there are macronutrients in each prep: protein, carbs and veggies as micronutrients. I don’t spend as much time on the fat aspect- but fats are there too if we look close enough. There’s a way to make sure all the macronutrients are present without counting.
9️⃣ my philosophy is... we simply have more important things to worry about in life than macros
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🤘🏼I get this question a lot but haven’t been able to fully explain it. If you do count and it helps you- that’s great. I’m not here to bash you. I’m just explaining my position on this topic - we don’t have to all agree here. As always I welcome discussion in the comments, but remember that there’s no right or wrong here!
Instagram post 18028238254244227 🙅🏻‍♀️Me: I don’t want to travel so much this year
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✈️Also me: *takes 7 plane trips in 2019*
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👈🏼Swipe left to see all my plane food grams! Not sure why, but you guys seem to love them. And yes, ALL of this food got through security (which is different than customs - this food was eaten on the plane not taken into other countries).
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🌏Travel is a big part of my life and it’s one of the reasons I started meal prepping in the first place (to save money to use for trips). When I started prepping, I saved $260/month and all of that went toward travel and savings. It’s why I keep doing it!
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☀️This year I went to California 3 times, Turks and Caicos, Toronto and Israel. And now I’m headed to Cancun with my amazing mom for a few days! Next year? Japan and maybe Spain or the UK with my partner.
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🍌Why do I bring food on the plane? Having food I know I will enjoy makes my travel experience better AND I don’t have to spend so much money at the airport.
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👇🏼Products I travel with:
@stasherbag reusable bags
@gocontigo water bottle
@stojo collapsible cup
Containers vary, but I stick with plastic for plane travel because they’re lighter and won’t break.
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Have an amazing Friday!
Instagram post 17890277281433577 These spinach feta turkey burgers with lemon dill rice were a hit! 💯The recipe for these and the vegan/vegetarian version is in the WWL Program for members as of today!!
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✅If you’re a member, a new meal plan is already waiting for you in your inbox with this recipe in it.
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👉🏼And if you’re not a member yet, you can sign up in my bio link for $7.99/mo to get weekly meal prep plans that change every week, a library of 300 tested meal prep recipes and access to our INCREDIBLE private Workweek Preppers FB group. Cancel anytime if it’s not for you.
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🍋This recipe is bomb because the flavors compliment each other and it’s made with very simple, easy to find ingredients.
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ℹ️It’s not freezer friendly but it can last in the fridge for up to 4 days. It reheats well in the microwave or on the stove. I have no idea what the calories are because we don’t count here at WWL!
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🤘🏼Can’t wait for you guys to try this one. Have a kickass Thursday!
Instagram post 18076894759154473 We all screw up in the kitchen! Here are just of a few of MANY epic meal prep fails from this year:
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🍕Pizza quesadillas with a side salad - might come back to this. The quesadilla was just sad, not filling or flavorful enough. Side salad and dressing too much work for what it was.
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🍳Hashbrown egg cups - just wasn’t into this greasy mess of a meal at all! Everything about it was weird.
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🤨I think I attempted curry noodles and it all just clumped together. Super ugly meal, terrible texture, will probably try again because I love the flavors.
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🥘Quinoa sausage butternut squash skillet - these flavors go well together but not in skillet form. Was going for a one pot meal but it turned to mush. Might try again!
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🍠Turmeric tofu Thai stir fry. This combination of ingredients literally came to me in a dream 😂 and might try again because I loved it, it just needs a sauce!
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🍔Vegan, GF black bean burgers. Guys I tried these 4 times with no luck. Bland, bad texture, just the wrong ingredient combos. Will definitely come back to it, but needed a break after so many failed trials.
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🥞Not pictured: French toast. I tried sooooo many meal prep French toast recipes but they were all awful. Great in theory, terrible in practice.
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🥦Also not pictured: the epic broccoli soup fail you may have seen on stories 2 weeks ago
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🤘🏼I’m not here to be perfect. If you watch my lives and stories, you know that I screw up often, laugh it off and embrace it. It’s part of cooking. It’s impossible to learn how to cook without screwing up many times. 👉🏼The only way to learn is by DOING. Each “failure” is a lesson. Time and time again, mistakes lead to something awesome if we keep going.
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☺️Can’t wait to see what failures I come up with next year
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✅And if you want access to my meal prep success recipes, you can join the WWL Program in my bio link!! All the recipes that work out (Over 300) end up there for members only.
Instagram post 18078789757183769 Introducing the MVP of the week: this breakfast tortilla egg bake! 😍I had it for breakfast this morning and I can’t wait to eat it again tomorrow and the next day (and the next!).
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👈🏼Swipe left to see what it looks like inside 👀🤤🤤 I added black beans at the last minute
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✅ This breakfast is kind of like lasagna but with tortillas. It can last in the fridge for up to 4 days and in the freezer for 3-6 months (it’s all about how you store it!). I’m reheating it in the microwave, but the stove or oven (or toaster oven) would work just fine!
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🙅🏻‍♀️Dont know what the calories or macros are because I don’t count and don’t encourage counting. We eat food, not numbers!
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🤘🏼Recipe, including the vegan version, will be in the WWL Program this week! To get access to new and existing meal prep recipes, join the WWL Program in my bio link for just $7.99/mo (less than the cost of 2 takeout breakfast sandwiches!!)
Instagram post 18082525816142755 So I’m going to Tulum on Friday. Before I ditched diet culture, I used to try to change my eating habits to “look good” before a vacation or big event where photos will be taken. 😪Now? You couldn’t pay me to restrict food before an event or vacation.
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🙋🏻‍♀️Anyone else do this or used to do this? The focus was never on ENJOYING myself or reducing stress, it was on my looks. I regret doing that to myself in my teens and early 20’s when I could have been in the moment.
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🌮How I look or feel in a bikini won’t make or break my trip to Tulum. It’s going to be AMAZING regardless of my cellulite, belly rolls and all. I seriously can’t wait to eat all the tacos and get out of the cold!!
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🍕RECIPE for the pizza enchiladas (bottom left) is in the WWL Program for members only- learn more in my bio link!
Instagram post 17994246034301484 Throwing it back to this prep from January... how is 2019 almost over?!
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🤘🏼All recipes for the meals you see here are in the WWL Meal Prep Program! If you’re not a member yet, you can sign up for $7.99/month to get access to all of these recipes AND my entire archive (over 300 meal prep recipes), plus get weekly meal plans with grocery lists and more. 👆🏼Learn more in my bio link!
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Meals in this prep:
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🍓Breakfast (just for me): baked oatmeal cups 3 ways! Strawberry, banana chocolate chip and apple walnut. I got 6 breakfasts total from this- only 3 are pictured.
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🌶Meal option 1: General Tso’s chicken and tofu with rice and mixed veggies
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🥕Meal option 2: carrot ginger soup with curried tofu (vegan, GF)
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🍔Meal option 3: salmon sweet potato burgers with green beans
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🥬Meal option 4: spinach Alfredo pasta bake with mushrooms/chicken
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👉🏼All of these meals can be stored in the fridge for up to 4 days. Some are freezer friendly. I reheat them in the microwave but they can also be reheated on the stove/oven depending on the meal. I don’t count calories and I have no idea what the macros/calories are!
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❓Got questions about this prep? Drop them in the comments. Hope this gives you some inspiration to get it done this week!
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About Workweek Lunch

Hey! I'm Talia Koren, founder of Workweek Lunch. Here are the basics: I'm 27, I live in Queens, NY with my boyfriend and I've been meal prepping vegan, vegetarian, pescetarian and ...

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