For the Soup:

1. Add the coconut oil to a pot then set it over medium heat. Once the coconut oil melts, add the sweet potato and a good pinch of salt and pepper.
2. Cook the sweet potatoes, stirring occasionally, until they have softened and are beginning to turn golden along the edges.
3. Add the black beans and their cooking liquid to the pot along with the chili flakes, garlic, paprika, and the bouillon cube.
4. Add just enough water to cover all of the contents in the pot, then allow the soup to come to a simmer. Simmer the soup for 5 minutes to allow the flavors to marry and the beans to warm through.
5. Using either an upright blender or an immersion blender, blend the soup until smooth. You can keep it thick, or thin it out a bit with more water.
6. Taste the soup and add more salt or pepper if needed. Serve topped with the sage avocado cream, microgreens, and a side of millet flatbread.

For the Avocado Cream:

1. Add the flesh of the avocado to a bowl along with the other ingredients. Mash it really well (or use a blender) until it is smooth and creamy. If it seems too thick, add a splash more coconut milk.

For the Millet Flatbread:

1. Add the millet, cornmeal, hemp, chia, cumin seeds, and a good pinch of salt to a blender. Cover the dry ingredients with the boiling water then allow the mixture to soak for 5 to 10 minutes.
2. While the mixture is soaking, heat a dab of coconut oil in a skillet over medium heat. Blend the contents in the blender until smooth. It will look like a thinner pancake batter.
3. Pour a quarter of the batter onto your preheated pan. Cook the flatbread for 2 to 3 minutes on each side or until golden brown.
4. Continue with the remaining batter. Makes 4 flatbreads.