Preheat oven to 220C/425F (or a little higher if your oven is not fan-forced).
Grease a baking tray with oil and rub the potato cubes in the oil, being sure to coat all sides. Lay cubes flat on the tray in a single layer and season with sea salt and Mexican Chilli Powder.
Roast potato, undisturbed, for 15 to 20 minutes – the undersides should be dark golden brown.
Remove from oven, flip cubes over and return to roast for another 10 minutes or so – until dark golden brown all over.
Meanwhile, make Macadamia Sour Cream by blending all ingredients on high speed until smooth and creamy.
Chop Avocado, Cherry Tomatoes and Spring Onion.
In a small saucepan, gently heat beans over low heat.
When potatoes are golden brown all over, remove from oven and layer in a bowl, topping with heated beans, sour cream, salsa, avocado, cherry tomatoes, and finishing with the spring onion.
Sprinkle a little more Mexican Chilli Powder on top and enjoy!