This weekend we are trying this delicious Mexican inspired recipe! The good doctor, Dr. Laubscher says switch your white potatoes for sweet and you’re laughing all the way to the good food bank.

Screenshot 2015-06-19 10.23.36

Serves 2


  • 2 sweet potatoes
  • ½ cup black beans, rinsed and drained
  • ½ red onion, sliced
  • 2 cups spinach
  • 2 avocados, peeled, cored and diced
  • 1 shallot, minced
  • 1 lime
  • handful of cilantro, minced
  • pinch of dried red chili flakes
  • 2 tablespoons of coconut oil
  • olive oil
  • salt + pepper


1. Make the sweet potatoes: Heat oven to 400°F. Using a fork, pierce each sweet potato all around. Place the sweet potatoes on a parchment or foil lined baking sheet. Bake for about 50 minutes, until tender. Let cool.

2. Meanwhile, place a tablespoon of coconut oil and a tablespoon of olive oil in a large frying pan over medium high heat. Add the onion and cook for a minute until fragrant. Turn down the heat to a medium low and cook for about 15 minutes until soft and caramelized. Add the black beans and spinach and season with salt and pepper to taste. Cook for about a minute until the spinach is slightly wilted and the beans are warm.

3. To make the guacamole: Place the shallot, chili flakes, cilantro and avocado in a mixing bowl. Drizzle with about 1 tablespoon of olive oil and the juice of half a lime. (Save the other half to serve). Mash with a fork until smooth. Season with salt and pepper to taste.

4. Bring it all together: Place a slit through the top of the sweet potatoes and push them down so a bit of the meat is exposed. Season flesh with salt and pepper and half a tablespoon of coconut oil on each. Top with the black bean spinach mixture and the guacamole.


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