Preheat oven to 375 degrees F.

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

Slice sweet potatoes in half and allow to cool slightly.

In a pan over medium heat, add 1 teaspoon of the olive oil and cook down onions, garlic, bell peppers, and tomatoes until slightly tender, about 8 minutes.

Scoop out the flesh of the potatoes, leaving a thin layer inside. Add it to a bowl with the onions, garlic, bell peppers, diced tomatoes, black beans, yogurt, cheese, salt, pepper, paprika, and jalapeño. Stir together and set aside.

Rub the bottoms of the potato skins with the rest of the oil, place bottom up, and bake for another 5-10 minutes until crispy.

Remove from oven and fill with the sweet potato mixture.

Top evenly with the ¼ cup mozzarella cheese and bake for another 10 to 15 minutes until cheese is melted.

Remove from oven and top with coconut bacon. Serve with coconut or vegan greek yogurt and lime.