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Stuffed Sweet Potatoes with Black Beans, Spinach, and Guacamole
Ingredients
  • 2 medium sweet potatoes (about 9 ounces each)
  • 2 tablespoons melted virgin coconut or vegetable oil, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon cayenne pepper, divided
  • ½ teaspoon ground cumin, divided
  • 1 red onion, coarsely chopped
  • 2 garlic cloves, finely chopped, divided
  • 1 (15.5-ounce) can black beans, rinsed, drained
  • ¾ cup vegetable broth
  • 1 ripe avocado
  • 3 tablespoons chopped cilantro, divided
  • 2 tablespoons fresh lime juice, divided
  • 2 cups baby spinach (about 2 ounces)
  • 1 ounce crumbled queso fresco (about ¼ cup)
  • Tortilla chips (optional; for serving)
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