Microwave (quick method): Pierce each sweet potato several times with a fork. Microwave one at a time, 3 minutes per side, or until soft. Let cool.

Oven: Preheat oven to 425°F. Pierce potatoes all over with a fork. Place on a baking sheet lined with foil. Bake 45–50 minutes, or until tender. Let cool slightly.

Slice each potato lengthwise. Scoop out the flesh, keeping the skins intact. Mash the sweet potato in a bowl with olive oil, cumin, salt, and pepper. Spoon the seasoned mash back into each potato shell.

Preheat oven to 425°F (or use the same temperature from earlier). Slice mushrooms and spread on a baking sheet. Drizzle with a small amount of olive oil, salt, and pepper. Roast 10–15 minutes until browned and caramelized. Set aside.

Heat a small pan with olive oil. Add diced red bell pepper. Cook 3–4 minutes until softened. Set aside.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic and cook until fragrant. Add ground turkey and cook until browned, breaking it apart. Drain excess liquid if needed.

Stir in cumin, paprika, oregano, chili powder, salt, and pepper. Add diced tomatoes, zucchini, sautéed bell pepper, roasted mushrooms, and spinach. Stir and cook 2–3 minutes, until everything is heated and the spinach wilts.

Mix in black beans and corn if using.

Place potato shells on a baking sheet. Fill each one generously with the turkey and vegetable mixture. Top with shredded cheddar cheese.

Broil 6–8 minutes, or until the cheese melts and begins to brown.

Add green onions, salsa, Greek yogurt, or your favorite toppings. Warm, hearty, colorful, and loaded with freshly roasted vegetables.