|15 min||1 h||2|
|2 large potato||Sweet potato (more if you're doubling recipe)|
|1 tbsp||Coconut oil|
|2 pinch||Sea salt|
|1 avocado(s)||Avocado (cut into chunks or turned into guacamole)|
|1 cup||Black beans, raw (heated up with green onion, chili powder and cumin)|
|1 stalk(s)||Green onion, scallion, ramp (chopped)|
|1/2 tsp||Chili powder|
|1 cup||Salsa, ready-to-serve|
|1/4 small||Red onion (2 to 3 tbsp., diced)|
|1/4 cup||Cilantro (coriander) (chopped)|
|1 pinch||Sea salt|
|1/4 cup||Cashew cream (for drizzling)|
Scrub sweet potatoes, pat dry, rub with coconut oil and sprinkle with salt. Bake at 400 F on a parchment or foil-lined baking sheet for 1 hour, or until soft and creamy inside.
Make a slit down the middle.
Combine avocado, beans, salsa, onion, cilantro, salt and add on top of sweet potato halves.
Drizzle with cashew cream.