Loaded Sweet Potato with Black Beans and Avocado

1. Cook the Sweet Potatoes

1. Prick the sweet potatoes all over with a fork.
2. To save time, microwave them on high for 8 to 10 minutes, turning halfway through, until completely tender when pierced with a knife. (Alternatively, roast at 200°C / 400°F for 40–45 minutes if you prefer crisper skins).

2. Warm and Season the Beans

1. Heat the olive oil in a small skillet over medium heat.
2. Add the drained black beans, ground cumin, smoked paprika, salt, and black pepper.
3. Cook for 3 to 4 minutes, stirring frequently until heated through and fragrant. Remove from the heat and stir in 1 tablespoon of lime juice.

3. Assemble and Serve

1. Slice each cooked sweet potato down the center lengthwise and gently push the ends inward to open them up.
2. Lightly fluff the interior flesh with a fork and season with a pinch of salt.
3. Spoon the warm spiced black beans generously into the center of each sweet potato.
4. Top with diced avocado, crumbled feta cheese, and a dollop of sour cream.
5. Garnish with chopped fresh coriander and serve immediately with remaining lime wedges on the side.