Sweet potatoes topped with black beans and guacamole

Prep time: 20 minutes                                               Cook time: 45 minutes

Serves: 4 people


4 medium sweet potatoes

For the guacamole:

  • ½ cup fresh coriander
  • 1 small garlic clove
  • 1 medium ripe avocado
  • 4 tsp fresh lime juice
  • ¼ tsp fine sea salt

For the sweet potato topping:

  • 1 tbsp coconut oil
  • 1 cup diced onion
  • 2 medium cloves of garlic, minced
  • ¼ tsp ground cumin
  • ¼ chili powder
  • 1 can (400 ml) black beans, drained and rinsed
  • Sea salt and freshly ground pepper
  • Fresh lime juice
  • 2 spring onions, thinly sliced


Preheat oven to 200°C. Line a baking sheet with parchment paper.

Scrub the potatoes and pat them dry with a dish towel. Poke several holes in them and then place them on the baking sheet and roast for 45-60 minutes (depending on their size). They are ready when you can easily slide a knife through the middle of the potato.

Make the guacamole. In a food processor, mix the coriander and garlic until minced. Add the rest of the ingredients until smooth. Put in a bowl with the avocado pit on top to keep from browning.

Make the topping. In a medium frying pan, heat the coconut oil over low heat. Add the onion and garlic and sauté for 3-5 minutes, without letting the onions brown. Stir in the cumin, chili powder and black beans and cook for another few minutes. Add the salt, pepper and lime juice and stir again to combine.

Assemble the potatoes. Slice each potato in half lengthwise. Layer the black bean topping and the guacamole ontop of the potatoes and sprinkle with the diced green onions. If you would like, sprinkle with more cumin, chili powder, salt and pepper.

Serve immediately with a green salad.

Notes: If you don’t like sweet potatoes, these can also be made with regular firm potatoes. If you don’t like guacamole, you can also serve these with salsa and a bit of grated cheese.

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