Preheat waffle maker to medium-high heat.
In a large bowl, add Cornmeal (1 cup), Red Bell Pepper (1/2), Sweet Onion (1/2), Garlic (1 clove), Cheddar Cheese (1.5 ounce), Almond Milk (1/2 cup), Egg (2), Coconut Oil (1 tablespoon).
Season with Sea Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), Cayenne Pepper (1/8 teaspoon), and Fresh Cilantro (1 tablespoon). Mix until well combined.
Once the waffle maker is hot and the batter is ready, lightly spray the top and bottom with Coconut Oil Cooking Spray (to taste), then pour half the batter into the waffle maker and cook until golden brown and slightly crispy.
Repeat the process with the remaining half of the batter.
Set waffles aside and preheat oven to 400 degrees (200 degrees C).
Place Sweet Potato (2) and Sweet Onion (1/2) into a large bowl.
Drizzle with Coconut Oil (1/2 tablespoon), then sprinkle with Chili Powder (1/2 tablespoon), Ground Cumin (1 teaspoon), Ground Turmeric (1 teaspoon), Sea Salt (1/4 teaspoon), and Ground Black Pepper (1/2 teaspoon), and toss to coat evenly.
Spread seasoned sweet potatoes and onions onto a baking sheet, single layer, and bake for 10 minutes.
Flip and bake for an additional 7-10 minutes, or until potatoes are soft and cooked.
While potatoes are cooking, mash Avocado (1) in a bowl with Chipotle Peppers in Adobo Sauce (1/2) and your favorite Salsa (1 tablespoon). Stir to combine. Do not worry about making the avocado overly smooth.
Cover each savory waffle with half of the avocado spread, then layer with Sour Cream (1/4 cup) and Salsa (1/4 cup).
Add the cooked sweet potato and onions over salsa, then top with other desired toppings. I used Cherry Tomato (4), Feta Cheese (1 ounce), and Fresh Cilantro (2 tablespoon).