Preheat the oven to 400. Rinse and prick the sweet potato all over and place in the oven on a roasting pan for 20 minutes.
Meanwhile, chop the onions and zucchini in small chunks. Toss with the olive oil, generous pinch of salt and half of each of the spices: coriander, cumin, smoked paprika and chili powder. After the 20 minutes, spread out the vegetables on the roasting pan with the sweet potatoes and continue to bake everything for 30 more minutes.
In a small saucepan, stir the black beans with the broth or water, pinch of salt and the remaining spices. Simmer gently on low heat until the liquid is absorbed and the spices meld.
In a small bowl, whip together the yogurt (or thick cream that floats on the top of full-fat coconut milk for a vegan option) with the chipotle paste or powder.
Toast the pumpkin seeds in a skillet over medium heat until they start to crackle.
Once the vegetables are tender and slightly golden the dish is ready to assemble. Slice into the center of the sweet potato and push apart slightly like you might a baked potato. Sprinkle the inside with a pinch of salt and loosen the flesh a bit with your fork. Fill the inside with the black beans, top with the roasted vegetables, dollop on the chipotle cream and finish with the crackling pumpkin seeds. Of course, a sprinkle of cheese, a favorite salsa, chopped avocado or more vegetables will be welcome additions to this too.