Having healthy, delicious recipes on hand can make all the difference as you work to transform your life. Whether you’re a vegetarian or not, you’ll love these tasty meal prep recipes!

Sweet Potato and Veggie Bowls



  • 2 large sweet potatoes, scrubbed and cut in half lengthwise
  • 2 tbsp. extra-virgin olive oil, divided
  • 1 small red onion, cut into 1-inch wedges
  • 2 tsp. chili powder, divided
  • 3/4 tsp. salt, divided
  • 3/4 tsp. black pepper, divided
  • 1 small head broccoli or cauliflower
  • 1 small bunch kale, large stems removed


  • 3 tbsp. lemon juice
  • 3 tbsp. tahini
  • 1 clove garlic, minced
  • 1/2–1 tsp. ground cumin
  • 1/4 tsp. kosher salt
  • 4 hardboiled eggs


  1. Preheat your oven to 400° F. Coat a rimmed baking sheet with nonstick spray.
  2. Place onions and sweet potatoes on the baking sheet with the cut sides of the sweet potatoes facing up. Drizzle with 2 teaspoons olive oil. Sprinkle with 1 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Rub and toss to coat, and then arrange on the baking sheet. Bake for 10 minutes.
  3. While the sweet potatoes cook, chop the broccoli or cauliflower into florets. Remove the baking sheet from the oven and flip the sweet potatoes so the cut sides are facing down. Push the sweet potatoes and onions to one side and add the cauliflower or broccoli to the open side of the pan. Drizzle with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 teaspoon chili powder. Carefully toss to coat, and then return the baking sheet to the oven. Bake for an additional 20 to 25 minutes, until the sweet potatoes are soft.
  4. Remove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle the kale with the remaining 2 teaspoons olive oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly rub the kale to coat, and then arrange the kale in a single layer over the whole pan. Return the pan to oven and bake for 5 additional minutes, until the kale is lightly crisp.
  5. While vegetables finish roasting, prepare the dressing by adding lemon juice, tahini, garlic, cumin, and salt in a small mixing bowl. Add 2 tablespoons hot water and whisk to combine. Taste and add additional salt and up to 1/2 teaspoon additional cumin as desired.
  6. Once the vegetables are cool enough to handle, cut the sweet potatoes into bite-size pieces. Roughly chop the kale. Divide the vegetables among serving bowls.
  7. Before serving, slice the hardboiled eggs in half and place 2 halves on top of each bowl. Drizzle with tahini dressing and enjoy.


Lentil and Chickpea Taco Salad


  • 1/4 tsp. olive oil
  • 1 cup cooked chickpeas
  • 1 cup cooked lentils
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. salt
  • 2 cups corn
  • 4 cups mixed greens or chopped lettuce
  • 1 cup diced tomatoes
  • 1/4 cup diced red onion


  • 1 cup plain Greek yogurt
  • 1/4 cup diced cucumber
  • 1 tbsp. chopped basil
  • 1 tbsp. chopped dill
  • 1 tbsp. chopped green onion
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • Juice of 1/2 lime
  • Salt to taste
  1. Add all dressing ingredients to a blender and blend until creamy. Separate dressing into 4 small containers and store in the refrigerator.
  2. Heat a large skillet over medium heat. Add olive oil, chickpeas, lentils and all the spices. Mix until combined and cook until heated through (to let the spices develop)—about 5 minutes.
  3. Add 1/2 cup chickpea/lentil mixture, 1/2 cup corn, 1 cup lettuce, 1/4 cup tomatoes, and 1 tablespoon red onion to each container. Mix well and enjoy!


Curried Chickpeas with Rice and Spinach


Garlic Spinach

  • 1 tsp. avocado oil
  • 3 cloves garlic, minced
  • 5 oz. baby spinach
  • 1/4 tsp. sea salt
  • Juice of ½ lemon

Curried Chickpeas

  • 2 tsp. avocado oil
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 15 oz. can chickpeas, rinsed and drained
  • 2 tsp. curry powder
  • 1 tsp. cumin
  • 1/2 tsp. cinnamon
  • 2 tbsp. tomato paste
  • 3 tbsp. water
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper
  • Fresh cilantro, chopped
  • Green onion, chopped
  • 3 cups cooked brown rice


  1. Heat 1 teaspoon avocado oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1-2 minutes). Add baby spinach to the skillet and sauté for 2-3 minutes until spinach has started to wilt. Add sea salt and lemon juice. Toss to coat, remove from heat, and place spinach on a plate.
  2. In the same skillet you used to cook the spinach, add 2 teaspoons avocado oil over medium heat. Add garlic and onion and cook, stirring frequently, until onions are soft, about 5 minutes. Add curry powder, cumin, cinnamon, chickpeas, and tomato paste into the skillet. Toss to combine and quickly add water so the pan doesn’t dry out. Add sea salt and pepper, toss everything together, and cook for another 2-3 minutes.
  3. Allow all ingredients to cool. Fill 3 containers with 1 cup rice, ⅓ of curried chickpeas, and ⅓ of baby spinach. Top with cilantro and green onion. Place in fridge until ready to eat.


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By |2018-08-03T15:27:25+00:00August 3rd, 2018|blog, Recipes, YOLI BLOG|0 Comments

About the Author:

Yoli began back in 2009 with one goal in mind: to transform lives. Through lifestyle improvement systems, natural health products, strong community relationships, and financial programs Yoli is able to transform lives physically, emotionally, and financially. Yoli means "to live" in the Aztec language and that's what we want everyone to be able to do.