Step 1

Using a fork, poke 4 or 5 holes in the sweet potato. Place it on a paper towel or microwave-safe plate and microwave for 7 to 10 minutes, or until soft and cooked through. To oven bake, cut the sweet potato in half lengthways, rub with a tin bit of oil and bake cut side down on a lined baking tray. 450°F for about 25 to 30 minutes although that will vary depending on the potato size so adjust accordingly.

Step 2

Scoop out the avocado flesh and mash with the cumin, cayenne and a pinch of salt and pepper.

Step 3

If the corn is frozen put it in a small bowl and pour over some boiling water from a kettle. Leave for a minute or two, then drain.

Step 4

Once cooked, split the potato, then top with the mashed avocado, black beans, corn and salsa.