California Avocado Loaded Sweet Potatoes

1. Preheat oven to 425 degrees F and spray a baking sheet with cooking spray. Use a fork to poke each sweet potato and place on sheet. Bake for 45 minutes.
2. Spray a large non-stick pan with cooking spray and place over medium heat. Sauté the onions for 5 minutes, then add the garlic, mushrooms, jalapeño, black pepper and half the sea salt. Continue to cook 5 minutes until mushrooms are browned and a thin liquid coats the bottom of the pan. Add the garbanzo beans, lower the heat and cook 3-4 minutes to heat slightly. Set aside until ready to assemble potatoes.
3. When potatoes have finished baking, remove from oven and let cool 10 minutes (or until cool enough to touch). Make a cut into top of potato, large enough to remove the inside but keep skin intact, and scoop out three quarters of the sweet potato puree. Place the sweet potato puree into a medium bowl. Mash together with 1/2 avocado and remaining sea salt. Stuff mixture evenly back into the potato skins.
4. Return the onion, mushroom and garbanzo bean mixture to medium heat for 3 minutes, then spoon evenly over each potato.
5. Dice remaining avocado and sprinkle on top of each sweet potato.
6. Add optional 2-4 Tbsp. or to taste of California Avocado Cilantro Coulis if desired.

California Avocado Cilantro Coulis

1. To a food processor (or high-powered blender), add all ingredients.
2. Pulse until smooth (about 1-2 minutes).
3. Store in an air-tight container in the refrigerator; top potato or use in salads and sandwiches. Use within 2 days.

Serving Suggestion: Garbanzo beans help boost protein and fiber of the dish. To be compliant with Whole 30® and Paleo dietary patterns, use cooked lean ground meat instead of beans.

Beverage Pairing: Pairs well with a chilled Chardonnay.