One thing I love about adopting a plant-based diet, is that I don’t need to stress about carbs, fats or eating ‘heavy’ foods. As I consume so many vegetables and salads which are high in fibre and water content, it’s nice to indulge in some hearty meals when I feel like my body needs the fuel.
These Mexican Black Bean and Corn Stuffed Sweet Potatoes can be served with a side of dark leafy greens, or simply on their own which also makes for an excellent meal prep dish. Just heat and eat for lunch or dinner over the following 2-3 days for a quick satisfying meal!
[penci_recipe]
