Recipe: YIELD 2 servings
2 medium sweet potatoes (about 9 ounces each)
2 tablespoons melted virgin coconut or vegetable oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon cayenne pepper, divided
1/2 teaspoon ground cumin, divided
1 red onion, coarsely chopped
2 garlic cloves, finely chopped, divided
1 (15.5-ounce) can black beans, rinsed, drained
3/4 cup vegetable broth
1 ripe avocado
3 tablespoons chopped cilantro, divided
2 tablespoons fresh lime juice, divided
Tortilla chips (optional; for serving)
Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2–3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
Add remaining 1 Tbsp. lime juice to bean mixture.
Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
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