Cube the sweet potato, drizzle with olive oil and salt and roast at 190C for about 35-40 minutes or until soft.
Fry diced shallot in olive oil and salt for a couple minutes then add the minced garlic, tomato paste and chipotle paste and cook down for another minute.
Pour in the beans and stock, bring to a boil and let simmer for 10 minutes or so until thick.
Empty sweetcorn into a frying pan with olive oil and salt and char until browned and blistered, about 10 minutes.
Once everything is almost ready, fry your egg so its lovely and crisp.
Layer up the beans in a bowl with the sweet potato, followed by the egg, sweetcorn, sliced avo and pickled onions.
