As needed cooking spray

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4 sweet potatoes medium-sized

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1 white onion small, thinly sliced

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3/4 tsp. garlic minced

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8 oz. mushrooms, sliced

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1/2 jalapeño small, stemmed, seeded and finely chopped

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1/2 tsp. black pepper ground

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1/4 tsp. sea salt divided

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1 can no salt added garbanzo beans, (15-oz) drained (liquid reserved) and rinsed

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1 ripe, Fresh California Avocado seeded and peeled

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1 ripe, Fresh California Avocado seeded and peeled

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1 bunch fresh cilantro (about 2 oz.), stems removed

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1/2 jalapeño small, stemmed, seeded and finely chopped

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5 Tbsp. garbanzo bean liquid

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1 Tbsp. lemon juice

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1 tsp. garlic minced

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1/4 tsp. sea salt

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.