Ingredients:

  • 4 medium sweet potatoes (approx. 900g)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 2 cans (15 oz each) black beans, do not drain
  • 1/4 cup reserved bean liquid
  • 1 tbsp olive oil
  • 1/2 medium yellow onion, finely diced (75g)
  • 3 cloves garlic, minced (15g)
  • 1 tsp ground cumin
  • 1/2 cup chunky salsa or diced tomatoes
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 cup fresh cilantro, chopped (15g)
  • 1 large avocado, diced (150g)
  • 2 tbsp red onion, finely minced (30g)

Instructions:

  1. Preheat oven to 425°F (218°C). Prick sweet potatoes with a fork, rub with olive oil, and sprinkle with smoked paprika and sea salt. Roast on a parchment-lined baking sheet for 25–30 minutes until soft.
  2. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced yellow onion until translucent (about 4 minutes), then stir in minced garlic and cumin for 1 minute.
  3. Fold in the black beans and reserved bean liquid. Stir in salsa and simmer for 5–7 minutes until the mixture thickens.
  4. Remove bean mixture from heat and stir in lime juice.
  5. Slice roasted sweet potatoes lengthwise and fluff the interior with a fork. Spoon the black bean mixture into each potato.
  6. Top with diced avocado, minced red onion, and fresh cilantro.