Preheat oven to 350 degrees. Slice sweet potatoes, place in a pan with coconut oil, salt, pepper, chili powder, cumin, and garlic powder. Bake for 35 minutes or until soft.
Meanwhile, create a small hole in top of tomato, and scoop out insides (use later in a different veggie stir fry mix if you want). Flip upside down in a colander to drain extra water.
Dice pepper and onion. Sauté in a sauce pan with coconut oil (or butter) and garlic until onions are soft. Once almost cooked through, add flour and spices.
With 12 or so minutes left of the sweet potatoes being done, gently stuff the sautéed veggie medley into the tomatoes, and place in the pan with the potatoes. The flavors will mix in a tasty way. Bake until soft. They might fall apart a bit, but that's okay.
Top with avocado (or guac!) and voila! Delicious and healthy veggies at your fingertips.