1. Grill Spicy Black Bean Burgers over medium-high heat until heated through, flipping once half way through process. During last 1 minute of cooking, top each burger with a slice of pepperjack cheese.
2. Meanwhile, heat olive oil in a medium skillet over medium heat. Add red bell pepper, red onion, and summer squash. Season generously with Kosher salt and a pinch of chili powder, and cook, stirring occasionally, for 6-8 minutes, until vegetables are softened but still have a little crunch to them.
3. Spray a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Once hot (adding a droplet of water to the pan should make it sizzle), crack open eggs and add them, one at a time, into the skillet. Season with salt and pepper and cover with a lid. This will help the tops of the whites to set before overcooking the bottom of the eggs. The eggs are done cooking once the whites are just set (the yolk will still be runny).
4. Divide lettuce among 4 bowls. Top with spicy black bean cheeseburger, sautéed vegetable mixture, pickled jalapenos, cherry tomatoes, diced avocado, fried egg, and drizzle with avocado Greek yogurt dressing. Serve immediately.

Avocado Greek Yogurt Dressing

1. In a food processor, purée the avocado, Greek yogurt, juice from ½ of the lime, and garlic. Drizzle in olive oil and fully combine. Season with Kosher salt and freshly ground black pepper. Taste and add the juice from the other ½ lime if needed.