Stuffed Sweet Potatoes with Avocado, Black Beans, and Lime Vinaigrette

Directions

1. Preheat oven to 350°F.
2. Rinse sweet potatoes, pat dry, slice in half, and rub with one tablespoon olive oil.
3. Lay on baking sheet and roast for 30 minutes or until fork tender.
4. Remove from oven and scoop out most of the flesh, leaving a small amount so the skins keep their shape.
5. While sweet potatoes are cooking, peel, dice, and sauté onion for 5–7 minutes in olive oil on medium heat in pan until caramelized.
6. Transfer scooped out sweet potato flesh to pan with onion. Add cooked black beans, cumin, sea salt, and black pepper. Combine well.
7. Stuff sweet potatoes with mixture.
8. Transfer back to oven for 15 minutes.
9. Whisk lime juice and ¼ cup olive oil with sea salt and black pepper to taste.
10. Top stuffed sweet potatoes with diced avocado, cilantro, sea salt, black pepper, and lime vinaigrette.