Preheat oven to 200 degrees Celsius.

Grease sweet potatoes with olive oil and bake for 45-60 minutes, or until tender.

Soak cashews in water for one hour.

Prepare cashew dressing by combining soaked cashews, apple cider vinegar, lemon juice, lemon zest, water, and salt in a jar.

Whisk together apple cider vinegar, red wine, and olive oil in a small bowl.

Add red chilli powder, cumin powder, dried oregano, sugar, pepper, and clove to the vinegar and red wine mixture and whisk thoroughly.

In a large mixing bowl, combine cooked black beans and chopped vegetables (tomato, bell peppers, onion, sweet corn, jalapenos).

Drizzle the dressing over the salad and mix well.

Create a cavity in each baked sweet potato using a fork.

Fill the sweet potato boats with the salad.

Drizzle with red chilli sauce.

Serve immediately.