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Preheat your oven to 400 °F. Slice the sweet potatoes in half lengthwise.
Place the sweet potatoes face down on a baking tray lined with parchment paper. Bake for 45 minutes until tender.
While the potatoes are baking, prepare the filling. Mix together black beans, corn, diced avocado, chopped cherry tomatoes, diced red onion, salt, and half of the lime juice in a bowl.
In a separate bowl, massage the red cabbage with the remaining lime juice until it turns bright pink.
For the Yogurt Cilantro Sauce, blend soy yogurt, jalapenos, lime juice, coriander, hemp seeds, and cumin until smooth.
Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork.
Top the sweet potatoes with the black bean mixture, massaged cabbage, and broccoli sprouts. Drizzle generously with the Yogurt Cilantro Sauce and serve.