Preheat oven to 450 degrees. Wash and pierce sweet potatoes with a fork. Season with salt and olive oil. Place on baking pan and roast for 40-45 minutes. Note: the larger the potato, the longer it will take to cook fully through.
When there is about 5 minutes left on the oven timer, pour olive oil over a large pan on medium-heat. Sauté black beans, zucchini, kale and red onion in olive oil, a pinch of garlic powder and pepper for 5 minutes. Add ground beef, turkey or veggie patty and drizzle your favorite barbeque sauce for a classic Texas twist.

When spuds are done, slice open along the middle of the potato. Add zoodle mix and top with avocado. Let cool for about 3 minutes, then drizzle sauce, sprinkle cheese or enjoy plain.