Directions:

1. Preheat your oven to 400°F.

2. Using a fork, stab the sweet potatoes all around several times and lightly rub with olive oil. Roast them directly on the top oven rack for 50-60 minutes, until very tender. A fork should go through very easily with no resistance. (place some foil on the bottom oven rack to catch any drippings.)

3.While the potatoes are cooking, melt some coconut oil  or ghee in a large cast iron skillet. Add the onion and sauté them until they are mostly translucent.

4. Mix in the ground turkey, Italian seasoning, granulated garlic, salt, and pepper.

5. When the turkey is thoroughly cooked (no more pink), add in the zucchini and let cook for an additional 2-3 minutes.

6. While the turkey is cooking, put all of the ingredients for the Lemon Tahini Drizzle in the blender and mix completely. Add some warm water if necessary until a consistency that allows you to pour it out is reached.

7. Remove the potatoes from the oven, and carefully cut in half the long way. Leave the ends intact though. This creates a “potato boat” as Cal calls them in our house!

8. Gently push open the sides of the potato to make room for the stuffing. Be careful not to rip it open completely (not the end of the world if you do, it just wont look as pretty).

9. Place the turkey mixture inside the potato boat and top with a healthy amount of lemon tahini drizzle, pomegranate seeds and sunflower seeds.

Enjoy!