Step 1

Pre-heat oven to 425 degrees F.  I like to wash and peel my sweet potato before dicing it into bite size pieces but you can leave the peel on if you prefer.  Add your diced sweet potato to a large sheet pan and drizzle with 1-2 teaspoons avocado oil or olive oil.  Add 1 teaspoon cumin, onion powder, garlic powder, chipotle powder, paprika and salt and toss everything together until sweet potato is well coated.

Step 2

Place in the oven and roast until sweet potato is fork tender, about 30 minutes, flipping once.  Remove sweet potato from the oven and let cool.

Step 3

Once sweet potato is cooled, add it to a large bowl.  Next, add the black beans, tomato, avocado, pickled onions, cilantro, cumin, lime juice and olive oil.  Mix until completely combined and season with salt and pepper, to taste.  Enjoy!