Baked Sweet Potato with Avocado

4 large sweet potatoes

1 can of kidney beans (250g)

6 handfuls of spinach

1 avocado

1 spring onion

1 lemon

cilantro or parsley (to garnish)

salt & pepper

1 teaspoon of coconut oil or olive oil

Preheat the oven at 200 degrees Celsius.

Poke a couple of holes in the potatoes with a fork.

Place the sweet potatoes (whole) on a backing sheet and place them in the oven.

Bake for one hour until you can easily pierce them with a fork.

When the sweet potatoes are almost done cooking you can start preparing the rest of the ingredients.

Rinse the kidney beans.

Heat the oil in a pan, throw in your spinach and cook until wilted.

For the guacamole: 

Cut your avocado in half, remove the pit and scoop out the flesh.

Place in a bowl and mash with a fork.

Cut your lemon in half and squeeze out the juice, season with salt and pepper.

Cut the spring onion in small rings and chop the cilantro or parsley.

Assemble your potatoes: 

Cut your sweet potatoes in half.

On top of your potatoes, place a layer kidney beans, a layer of spinach and finish with a big scoop of guacamole.

Garnish with the spring onions, cilantro or parsley, salt and pepper.