| 13 | 75 | 790 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h | 2 |
| 2 large potato | Sweet potato (more if you're doubling recipe) |
| 1 tbsp | Coconut oil |
| 1 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 (chopped) |
| 1/2 tsp | Chili powder |
| 1/4 tsp | Cumin |
| 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.
| Meat Alternative | 2.4 |
| Vegetables | 7.6 |
