First, preheat your oven to 180°C (360 °F). Peel the sweet potato, and dice it. Toss the sweet potato with half of the neutral vegetable oil and some salt. Bake until nicely roasted from each side. Toss them a few times to ensure that they are evenly roasted.

Peel and dice the onions and mince the garlic. Put a deep pot on your stove on medium heat, and heat the remaining vegetable oil. Sauté the onions until translucent before adding the garlic. Cook for another minute, then add the cumin and tomato puree.

Add the beans with the liquid from their cans. Add vegetable stock or water until the beans are fully submerged. Season with salt as needed. Bring the stew to a simmer, reduce the heat, and simmer for approximately 20 minutes.

Add the roasted sweet potatoes to the to the stew. Check for seasoning and add salt and pepper as needed.

Strip the cilantro leaves and cut one of your avocados into cubes. Reserve a few cilantro leaves for garnishing and add the rest, together with the avocado cubes, to the stew.

Serve with vegan creme fraiche, cilantro, lime or pickled onions.