1. Chop sweet potatoes and dice onions. Heat about 1 tbsp of grapeseed oil in the pot on medium heat and add sweet potatoes and onion. Cook about five minutes, stirring often. While sauteeing peel and prepare garlic.

2. Add garlic and all spices to potatoes and onion. Stir together to evenly coat for about 1 minute. Add the broth and keep on medium heat until it simmers. Cover with lid (so important - the potatoes won’t cook if you don’t cover!) and reduce to medium low heat for 10-15 minutes.

3. Once potatoes are fork tender add beans and tomatoes. Stir and bring heat up to medium high. Cook for 5 minutes, stirring often, then reduce heat back to low.

4. Squeeze a wedge of lime on each serving, top with avacado and cilantro.

Optional:

--include grown meat by browning in separate pan and adding with beans and tomatoes.

--serve with cornbread or spiced tortilla chips

--serve with monterrey jack cheese

(all the above take away from the supreme healthiness but sometimes you gotta live…)

Leftovers will freeze well if stored in an airtight container. Let cool before freezing or refrigerating.