Preheat oven to 400˚F.

Toss purple potatoes, green beans, onions in a mixing bowl with coconut oil, cumin, sea salt, black pepper until coated evenly.

Spread the vegetables out into a single layer.

Put the pan on a middle rack in the oven and bake for 45 minutes, or until potatoes are tender.

When the potatoes are tender enough to be pierced easily with a fork, remove the pan from the oven.

In a small bowl, mash the avocado with the nutritional yeast and mustard.

Once veggies are cooled, mix in the avocado mixture.

Season with additional sea salt, fresh pepper, dill and green onion to taste.