1. Pierce each sweet potato all over several times with a fork or paring knife. Place the potatoes on a microwave-safe plate and microwave* for five minutes. Turn potatoes and cook another 5-8 minutes, or until they are easily pierced with a fork. Continue with the recipe while the sweet potatoes cook.
2. Make the slaw. Combine the jalapeños, lime juice, mayonnaise, honey, cumin, and salt in a large bowl. Whisk to combine. Add the cabbage and carrots and mix until evenly distributed and well coated in the dressing. Set aside.
3. Prepare the stuffing. Heat a large skillet over medium heat. Once hot, add the olive oil and swirl the pan to coat, then add the onion. Sauté until the onion is just starting to soften, 2-3 minutes, before adding the chopped pepper. Continue sautéing, stirring occasionally, until the peppers and onion are cooked through, about 5 minutes. Add the beans, chili powder, garlic, and salt and stir well to combine. Cook until heated through, about 1 minute.
4. To serve, cut a slit in each potato lengthwise and then gently squeeze the ends toward each other to create a bowl shape. Top each potato with 1 tablespoon of cheese, ¼ of the bean mixture, another tablespoon of cheese, 2 tablespoons of salsa, and 2 tablespoons of guacamole. Serve immediately with the slaw on the side.

*No microwave? No problem. Simply preheat your oven to 400° F, pierce the potatoes all over with a fork or paring knife, and bake for 45 minutes, or until they are tender. Baking the sweet potatoes in the oven will add about 30 minutes to your total time for this recipe. You can also bake the potatoes ahead of time and simply rewarm them in the oven for a fast and easy dinner.

1. Add 1 tablespoon of olive oil to a skillet over medium-high heat. Add the onion and pepper and sauté for 2-3 minutes, until the veggies soften. Add the greens, stir to incorporate, season with salt and pepper, and sauté for another minute or two until the greens are wilted. Once done, transfer to a bowl and set aside.
2. Toast the bread, spread the mashed avocado on top, season lightly with salt and pepper, and evenly divide the vegetables over each piece of toast.
3. In the same skillet the veggies were prepared in, over medium heat, add the remaining tablespoon of olive oil. Once hot, carefully break the eggs into the skillet. Season with salt and pepper and cook to your preferred doneness.
4. Top each avocado toast with an egg, drizzle with hot sauce, and serve immediately.
5. For the optional topping: Add all ingredients to a jar with a lid and shake until well combined. Sprinkle lightly over the avocado and egg instead of using salt and pepper.