A hearty, flavorful, and nutrient-packed meatless meal loaded with fiber and plant-based protein!

✅ Ingredients (Serves 4)

For the Sweet Potatoes:

• 4 medium sweet potatoes 🍠

• 1 tablespoon olive oil

• Salt & pepper to taste

For the Black Bean Salsa:

• 1 (15 oz) can black beans, rinsed and drained

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 red bell pepper, diced

• 1/2 red onion, finely chopped

• 1 avocado, diced 🥑

• 1/4 cup fresh cilantro, chopped 🌿

• Juice of 1 lime 🍋

• 1 teaspoon ground cumin

• Salt & pepper to taste

Optional Toppings:

• Vegan sour cream or Greek yogurt

• Hot sauce 🌶️

• Crumbled feta or plant-based cheese

• Extra lime wedges

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🥄 Instructions

1. Bake the Sweet Potatoes

   • Preheat oven to 400°F (200°C).

   • Wash and scrub the sweet potatoes. Prick each one with a fork a few times.

   • Rub with olive oil and a pinch of salt.

   • Place on a baking sheet and bake for 45–60 minutes, or until tender when pierced with a fork.

2. Prepare the Black Bean Salsa

   • While the potatoes bake, combine black beans, corn, bell pepper, onion, and avocado in a large bowl.

   • Add cilantro, lime juice, cumin, salt, and pepper. Toss gently until well mixed. Set aside to marinate for extra flavor.

3. Assemble the Dish

   • Once the sweet potatoes are soft and cooked, cut them open lengthwise and fluff the inside lightly with a fork.

   • Spoon generous portions of the black bean salsa into each sweet potato.

4. Top & Serve

   • Add your favorite toppings like sour cream, hot sauce, or cheese.

   • Serve warm and enjoy a satisfying plant-based meal!

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✨ Nutrition Highlights:

• High in fiber from sweet potatoes and black beans

• Packed with protein from legumes

• Rich in antioxidants from colorful vegetables

• Totally meat-free and gluten-free!

Perfect for lunch, dinner, or even meal prep! 🌱🥄