Preheat oven to 400 degrees and poke a couple of holes in your sweet potatoes so steam can escape.
Bake sweet potatoes until tender all the way through, about 45 minutes to 1 hour.
In the meantime, prep and cut your veggies.
Heat a medium size skillet over medium-high heat with a tablespoon of avocado or coconut oil. Once hot, saute onions and bell pepper in skillet on medium heat until onions begin to caramelize.
Add in purple cabbage and radish. I like the cabbage and radish for added crunch so only lightly cook them through. However cook through to your personal preference.
Add in shredded chicken and black beans. Stirring often just until all ingredients are evenly heated.
Remove sweet potatoes from oven. Split open and begin to gently scrape potato meat away from the skin. I like to do this so I can mix it together with the filling. Add filling to each.
Top with diced, fresh avocado. Drizzle with garlic lime crema and garnish with lime and cilantro!
Combine all ingredients to Vitamix or food processor and blend.
Add only enough water to encourage blending, be careful not to overdo it! Scrape sides as needed.
Taste and add seasoning as you see fit. Set aside.