Preheat oven to 450F and grease a baking pan.
In a medium bowl, toss sweet potatoes with 1/2 Tbsp coconut oil, cumin, garlic powder and salt.
Roast for 25 minutes or until fork-tender.
In a sauté pan, warm 1/2 tbsp coconut oil over medium heat.
Add garlic and sauté for 2 minutes.
Add celery and sauté for 2 minutes.
Add beans and BBQ sauce. Gently combine and sauté for 3 - 5 minutes.
Remove from heat and squeeze lime juice in. Gently stir.
In serving bowls, place roasted sweet potatoes, then beans with celery
and top with diced avocado and cilantro.