Loaded Baked Potato Bowl
[Vegan]

For the Potatoes:

1. Preheat the oven to 425°F (220°C). Using a fork, pierce each potato 2 or 3 times, then rub each one with some butter and salt. Place on a baking sheet and bake for about 45 minutes, or until fork-tender and cooked through. The sweet potatoes will cook more quickly, so check them at around the 30- to 35-minute mark. When each potato is cooked, remove from the oven and set aside.
2. Make the spicy cilantro pesto: In a food processor fitted with an S blade, combine the pine nuts, garlic, nutritional yeast, red pepper flakes and cayenne and pulse in 10-second bursts, 3 times. Add the cilantro and lime juice and pulse in 6-second bursts, 4 times. With the food processor on low speed, slowly pour the oil through the center of the lid and mix until well combined. Season with salt and black pepper to taste. Set aside.

For the Beans:

1. Place the black beans in a microwave-safe bowl and microwave for 1 to 2 minutes. Add the cumin, garlic powder and smoked paprika, stir well and season with salt and black pepper to taste.
2. Once the baked potatoes are done, slice them almost all the way in half and use a fork to mash some of the flesh of each. Divide between 2 serving bowls. Layer the beans and then the sour cream and cilantro pesto equally in each bowl, then top each with half of a sliced avocado. Garnish with cashew sour cream, salsa, green onion, cilantro, lime wedges and chili lime seasoning.