Southwest Loaded Sweet Potato

The perfect side that’s also a meal...
Gluten-free, Dairy-free, Vegan

The fixings (per 4 servings):
4 sweet potatoes, scrubbed clean leaving skin on
1 cup black beans, drained and rinsed
1 avocado
1/2 lime
Arugula
Cilantro for garnish
Yoso coconut yogurt
Sriracha or hot sauce of your choosing
Sea salt and pepper

The Breakdown:
1. Preheat oven to 350. Bake potatoes whole, poke each a few times with a fork. Bake for 1 hour.
2. When potatoes almost done, mash avocado with a fork and mix with fresh squeezed lime and sea salt and pepper to make a basic guacamole.
3. When soft to poke with a fork, potatoes are ready. Slice each down the middle making a pocket for all the fixings.
4. Layer each with guac mixture, small handful of arugula, 1/4 cup black beans, and top with a dollop of coconut yogurt, cilantro and drizzle with sriracha or hot sauce.

*Option to sprinkle with chilli flakes, nutritional yeast for cheesy flavour, or real cheddar for a non-vegan/dairy dish. And squeeze extra lime over top.

Enjoy!