Preheat your oven to 400°F (200°C).

Poke holes in each sweet potato with a fork. Lightly coat with olive or avocado oil and bake for 40-60 minutes until fork-tender.

In a large bowl, combine black beans, diced cherry tomatoes, corn, chopped cilantro or parsley, diced red onion, minced garlic, and lime juice. Add olive oil, sea salt, pepper, and chili flakes to taste.

Mash an avocado with lime juice and sea salt to create guacamole.

Mix coconut yogurt with lime juice and sea salt for vegan sour cream.

Once sweet potatoes are baked, cut them in half, fluff the insides, and fill with the black bean mixture. Top with guacamole and vegan sour cream.