1. Peel and cube the sweet potato and steam it until very tender.
2. Thoroughly wash the spinach and lightly steam it for a few minutes until soft.
3. Cut the avocado in half, remove the pit, and scoop out the flesh into small pieces.
4. If necessary, gently warm the pre-cooked navy beans.
5. Combine all ingredients in a blender or food processor and puree until completely smooth, using the natural juices from the ingredients to achieve a desirable consistency.
6. Allow the puree to cool to a safe temperature before serving it to your baby for lunch.

Summary:

This baby-friendly puree is a nutritious and balanced lunch option made exclusively with avocado, navy beans, spinach, and sweet potato.

Storing Options:

Store any leftover puree in an airtight container in the refrigerator for up to 24 hours and rewarm gently before serving.

Potential Allergies:

Ensure there are no known allergies to avocado, navy beans, spinach, or sweet potato before serving.

Side Effects:

Monitor your baby for any digestive changes or discomfort when introducing this new food.