Slice the sweet potato into "toast", about 1/4-inch thickness.  Spritz lightly with olive oil and season with sea salt (and other spices if desired).

Air fry at 400 F for 7-12 minutes, flipping halfway, until fork tender.  If you don't want to air fry, you can also roast in the oven at 425 F for 10-20 minutes.

While the sweet potatoes are roasting, heat a small skillet on medium.  Add the coconut oil until it melts, then add the black beans.  Stir around to coat with the oil, then add the seasoning.

Lower the heat to medium-low and cook the beans until they expand and start to crisp, stirring occasionally.  This will take 3 to 5 minutes typically.  I also usually add a squeeze of fresh lime toward the end of the beans cooking, which gives freshness and acidity as well as slightly de-glazing the pan. Remove from heat.

In a small bowl, mash the avocado and diced tomatoes together.  Add the salt (and garlic powder, if using) and lime juice, and stir together.

Place the sweet potatoes on a plate and spoon the guacamole onto them.  Add the beans on top, then top with whatever other things you want---sometimes I add hemp hearts or meat for extra protein, or roasted broccoli or other vegetables for more bulk.