2 sweet potatoes
½ cup black beans, rinsed and drained
½ red onion, sliced
2 cups spinach
2 avocados, peeled, cored and diced
1 shallot, minced
handful of cilantro, minced
pinch of dried red chili flakes
2 tablespoons of coconut oil
salt + pepper
1. Make the sweet potatoes: Heat oven to 400°F. Using a fork, pierce each sweet potato all around. Place the sweet potatoes on a parchment or foil lined baking sheet. Bake for about 50 minutes, until tender. Let cool.
2. Meanwhile, place a tablespoon of coconut oil and a tablespoon of olive oil in a large frying pan over medium high heat. Add the onion and cook for a minute until fragrant. Turn down the heat to a medium low and cook for about 15 minutes until soft and caramelized. Add the black beans and spinach and season with salt and pepper to taste. Cook for about a minute until the spinach is slightly wilted and the beans are warm.
3. To make the guacamole: Place the shallot, chili flakes, cilantro and avocado in a mixing bowl. Drizzle with about 1 tablespoon of olive oil and the juice of half a lime. (Save the other half to serve). Mash with a fork until smooth. Season with salt and pepper to taste.
4. Bring it all together: Place a slit through the top of the sweet potatoes and push them down so a bit of the meat is exposed. Season flesh with salt and pepper and half a tablespoon of coconut oil on each. Top with the black bean spinach mixture and the guacamole.