Heat the oven: Preheat to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.

Prep the potatoes: Pierce each sweet potato with a fork several times. Rub with a little oil and sprinkle with salt. Place on the baking sheet.

Bake: Roast for 40–55 minutes, depending on size, until very tender and caramelized where the skin meets the pan. You should be able to squeeze them easily.

Make the filling: While the potatoes bake, warm 1 tablespoon oil in a skillet over medium heat. Add onion and bell pepper; cook 3–4 minutes until softened. Stir in garlic, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and a pinch of salt. Cook 30 seconds until fragrant.

Add beans and corn: Stir in black beans and corn. Cook 3–4 minutes until warmed through. Squeeze in half a lime. Taste and adjust salt, pepper, or spice as needed.

Wilt the greens (optional): Add chopped spinach or kale to the skillet and toss just until wilted, 1–2 minutes.

Mix the quick sauce: In a small bowl, whisk 1/3 cup tahini or vegan yogurt with 2–3 tablespoons water to thin, juice from the remaining half lime, 1 teaspoon maple syrup, a pinch of salt, and a few dashes hot sauce if using. Aim for a drizzleable consistency.

Prepare fresh toppings: Toss cherry tomatoes with a pinch of salt, pepper, and a squeeze of lime. Dice or slice the avocado. Chop cilantro.

Split and fluff: When potatoes are done, let cool 3–5 minutes. Slice lengthwise, gently push the ends to open, and fluff the flesh with a fork. Season with a pinch of salt and pepper.

Stuff generously: Spoon the warm bean-corn mixture into each potato. Add tomatoes, avocado, and cilantro. Drizzle with the sauce and sprinkle with pumpkin seeds for crunch.

Serve with lime: Finish with extra lime wedges and hot sauce at the table.