40 minutes 

Serves 4 



  • 4 sweet potatoes
  • 1 tbsp olive oil or avocado oil


  • 1 can (400 ml) black beans , strained and rinsed (or 1 1/2 cups cooked black beans)
  • 1 cup cherry tomatoes chopped
  • 1/2 cup corn
  • 1/3 cup cilantro chopped, tightly packed
  • 1/4 cup red onion diced
  • 1 clove garlic diced
  • 1/2 lime juiced
  • 2 tsp olive oil
  • 1/4 tsp sea salt
  • pinch pepper
  • pinch chili flakes


  • 1 avocado
  • 2 tsp lime juice
  • pinch sea salt



  • 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.
  • 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 chilli flakes.
  • To prepare the guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.
  • Cut sweet potatoes in half and fill with black bean medley.

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