Sweet Potato Taco Meal Prep

It’s meal prep time! I’m sorry I didn’t get this post up on Sunday, but a day late is better than never! :) This week I remade and old recipe that I love, Sweet Potato Tacos, and built my meal prep around that. I also added some Taco Rice to bulk it out, and some leftover frozen corn that was stashed in the freezer and needed to be used up. I’ve pictured the Sweet Potato Taco Meal Prep two ways below so you can see it both assembled and how you should actually pack them to maintain the best quality.

I used my Taco Rice recipe for this meal prep to keep it vegetarian, but if that’s not a goal you could use Cilantro Lime Rice instead. A little avocado, sliced jalapeño, or even some Pickled Red Onions would also be awesome in this box. Make it your own!

For more information about meal prepping, how it works, and why I do it, check out Meal Prep 101: A Beginner’s Guide to Prepping and Portioning Meals, or check out my entire Budget-Friendly Meal Prep Archive.

Sweet Potato Taco Meal Prep

This Meal Prep Includes (4 meals):

Sweet Potato Tacos with Lime Crema: $5.14

Taco Rice: $2.27

1 1/3 cup corn kernels (optional): $1.16

Total Meal Cost: $8.57

Cost per box: $1.96

Cost of leftovers (2 servings Taco Rice): $0.76

Containers: Pyrex 3-cup Rectangular Food Storage Containers, Tablecraft 2.5oz. Dipping Cups with Lids



Notes:

I highly suggest leaving the tacos deconstructed for storage and building the tacos after reheating, to prevent the tortillas from getting soggy. You can reheat the sweet potato/black bean filling, taco rice, and corn all together in the box, leaving the tortillas, lime crema, and lime wedges out of the box while reheating.