1. In a small bowl, mix together the chopped cherry tomatoes, red onion, jalapeno pepper and coriander.
2. Dress with olive oil and lime juice, season with salt and pepper and set aside.

REFRIED BLACK BEANS

1. Heat up 2 tbsp of oil in a heavy bottomed frying pan.
2. Add the diced onion and fry on a low heat until translucent, stirring regularly.
3. Add diced garlic and continue frying until fragrant and softened.
4. Mix in the spices and salt into the onion / garlic mixture. Allow them to fry off gently for a few seconds.
5. Add in the beans and a splash of water. Mash some (or most of if you prefer) of the beans up with a fork to create saucier beans.
6. Season with lime juice and more salt to taste.

SWEET POTATO ‘TOAST’

1. Heat up the oven to 180° C / 355° F.
2. Clean your sweet potatoes and slice them into ½ cm / ¼” slices.
3. Place the potato slices on a tray and bake them in the preheated oven for about 25 minutes. Allow the slices to cool off.
4. Heat up a griddle pan and brush the pre-baked potatoes with a little oil. Place them on the hot pan and grill them for about 2-3 minutes on each side, until charred and fully cooked through (insert a toothpick to double-check).

ASSEMBLY

1. Place two sweet potato slices (or sourdough toasts) on each plate, top with black beans, salsa, chopped avocado, toasted seeds, pickled onions, vegan sour cream / creme fraiche and coriander.