Prepare the Guacamole
In a bowl, mix avocado, tomatoes, red onion (if using), lime juice, cilantro, and sea salt. Set aside.
Directions
Roast the Sweet Potatoes
Preheat oven to 400 degrees Fahrenheit.
Line a baking sheet with Gefen Parchment. Slice sweet potatoes in half lengthwise, poke a few holes with a fork, and place cut side down on the sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake 45–55 minutes, until soft.
Assemble
Prepare the filling: In a bowl, combine black beans, spinach, remaining salt, cumin, and coriander.
When potatoes are cool enough to handle, scoop out the flesh (keeping skins intact), and mix into the bean mixture. Stir well, then spoon the filling back into the sweet potato skins.
Top with guacamole and garnish with microgreens if desired.
Optional: Drizzle with a creamy dressing (cashew-based or tahini-style), though it’s delicious as is.
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This Recipe was beyond incredible, filling, nutritious and overall a huge crowd pleaser! I honsetly did not think that there would be as much flavour to enjoy in each bite as there was!! Everyone went wild for these! I served it as a starter but honestly I should have made double for all and it served it as a main also!!