Heat the oven to 400F. Scrub the sweet potatoes, rub them with the olive oil and salt, and pierce each one three or four times. Set them on a foil-lined sheet pan.

Roast 45 to 55 minutes, until a squeeze through a towel gives easily along the whole length and not just at the ends.

Cook the brown basmati rice, about 25 minutes simmered and 10 minutes rested, until dry and separate rather than sticky.

Warm 1 teaspoon olive oil in a skillet over medium heat. Add the garlic, cumin and chili powder and stir 30 seconds, then add the tomato paste and cook another 30 seconds.

Add the drained black beans, the cooked rice and 2 tablespoons of water. Fold everything together over low heat for 4 to 5 minutes so the rice and beans season as one mixture.

Combine the bell pepper, cherry tomatoes, red onion, 1 tablespoon lime juice, 2 tablespoons cilantro, 1 ½ teaspoons olive oil, salt and pepper for the rustic salsa. Let it sit while you finish.

Mash the avocado with the minced garlic, 1 tablespoon lime juice, 1 tablespoon cilantro and a pinch of salt, leaving it slightly lumpy.

Cut each roasted potato lengthwise down the center, stopping about ¼ inch short of the bottom skin so it stays in one piece. Press the two ends toward each other with your palms so the middle lifts and opens into a boat, then fluff the exposed flesh.

Fill each boat with the warm rice and beans, spoon the rustic salsa over the top, and finish with the mashed avocado, a squeeze of lime and any optional toppings.