Bake the potatoes
Preheat oven to 425°F. Scrub the potatoes clean. Prick each potato in several places with a fork and rub with a bit of oil. Roast on a baking sheet lined with parchment paper for 45-60 minutes. Test for doneness with a fork or small knife; the potatoes should be tender all the way through the middle.
Make the spiced beans
In a small bowl, combine the spice blend: the paprika, dried thyme, salt, pepper, and cayenne. Heat a skillet over medium-high heat and add 1-2 teaspoons of olive oil. Sauté the onion until softened, about 5 minutes. Add the minced garlic and sauté for another minute, until fragrant. Add the cherry tomatoes and cook until broken down slightly, another 3-5 minutes. Sprinkle the spice blend in and mix to combine. Finally, add the black beans and heat everything through. Season to taste with salt and pepper. Set aside and keep warm.
Scramble the JUST Egg
Warm a bit of oil or butter in small, non-stick skillet over medium-low heat. Pour in the JUST Egg and scramble like an egg. Use a small, stiff rubber spatula to stir occasionally, while still letting the JUST Egg heat evenly and set. Once the liquid is cooked through, remove from the heat.
If using JUST Egg Folded, heat according to package directions, then chop or tear into small chunks.
Stuff the potatoes
Once cool enough to handle, split the roasted sweet potatoes down the center. Stuff each with desired amount of spiced beans and scrambled JUST Egg. Top with sliced avocado, a sprinkle of green onions, your favorite hot sauce and a squeeze of fresh lemon juice.