1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 1/2 tsp coconut oil (warmed) , toss to coat and spread out in a single layer. Sprinkle with salt and pepper.

Roast until potatoes begin to brown and are tender inside, about 30 minutes. Remove from oven; keep on pan until ready to mix with dressing.

2. Put the cilantro, chili and the olive oil in a blender add in lemon juice,some salt and pepper and the cumin. Process until blended.

3. Put warm vegetables in a large bowl with beans; toss in the dressing . Add in the avocado just before serving and toss once more.