55mins total

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4 sweet potatoes

1 tbsp olive oil (or avocado oil)

1 can (400 ml) black beans (, strained and rinsed (or 1 ½ cups cooked black beans))

1 cup cherry tomatoes (chopped)

½ cup corn

⅓ cup cilantro (chopped, tightly packed)

¼ cup red onion (diced)

1 clove garlic (diced)

½ lime (juiced)

2 tsp olive oil

¼ tsp sea salt

Pinch pepper

Pinch chili flakes

1 avocado

2 tsp lime juice

Pinch sea salt

⅓ cup coconut yogurt

½ tsp lime juice

Pinch sea salt

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1. Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with oil to lightly coat. Bake for 40 minutes to 1 hour, or until fork tender. (See notes to check for doneness).

2. In a bowl combine the black beans, tomato, corn, cilantro, red onion and garlic. Drizzle with the lime juice and olive oil. Sprinkle with sea salt, pepper and chili flakes. Mix to combine.

3. Prepare easy guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.

4. Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.

5. Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.

Notes

Baking time for the sweet potatoes are dependant on size. Smaller sweet potatoes will take closer to 40 minutes, where as larger sweet potatoes take closer to 1 hour. To check doneness, insert a toothpick into the largest part of the sweet potato; it should glide effortlessly with little resistance.

Nutrition per serving

Calories 370kcal 19%, Carbohydrates 55g 20%, Protein 10g 20%, Fat 14g 18%, Saturated Fat 2g 10%, Fiber 14g 50%, Sugar 9g 18%, Sodium 229mg 10%, Potassium 1041mg 22%, Calcium 94mg 7%, Iron 3mg 17%, Vitamin A 18839IU 377%, Vitamin C 25mg 28%