Preheat your oven to 375°F (190°C).

Bake the Sweet Potatoes:

Prick the sweet potatoes with a fork and bake for 45-50 minutes, or until fork-tender.

While the sweet potatoes are baking, heat 1 teaspoon of olive oil in a pan over medium heat. Add the chopped onions, garlic, bell peppers, and diced tomatoes. Cook until slightly tender, about 8 minutes.

Scoop out the flesh from the sweet potatoes, leaving a thin layer of sweet potato inside. Add the scooped-out flesh to a bowl with the cooked onions, garlic, bell peppers, diced tomatoes, black beans, coconut yogurt, 1/2 cup of mozzarella cheese, salt, pepper, paprika, and jalapeño. Stir together and set aside.

Rub the bottoms of the sweet potato skins with the remaining olive oil. Place them bottom-up on a baking sheet and bake for another 5-10 minutes until crispy.

Remove the sweet potato skins from the oven and fill them with the sweet potato mixture.

Top evenly with the remaining 1/4 cup of mozzarella cheese and bake for another 10-15 minutes until the cheese is melted.

Remove from the oven and top with coconut bacon (if using). Serve with coconut yogurt or vegan Greek yogurt and a squeeze of lime. Enjoy!