Step 1

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. (See notes to check for doneness).

Step 2

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 chili flakes. Mix to combine.

Step 3

Prepare easy guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.

Step 4

Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.

Step 5

Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.