Preheat oven to 425 F, and place sweet potatoes on a baking sheet.
Bake for 45 minutes or more until done. while potatoes are baking, start making the taco chili.
In a large skillet (12 inch), over medium high heat brown the ground beef. Once beef is browned, add 2 tbsp taco seasoning mix, ½ tsp garlic powder, 1/2 tsp sea salt, 1/2 tbsp flax meal, and 1 ½ cups diced tomatoes with the liquid, 2/3 cup water. Stir and mix together until combined.
Add to skillet: 1 cup minced cauliflower and 1 cup diced zucchini. Heat on medium high for a few minutes until it comes to a boil. Turn heat to medium low, cover and simmer for 30 minutes, or until veggies have softened.
Remove sweet potatoes from oven and cool.
Use a spoon to scrape out most of the sweet potato from just the center area, making a hollow in the potato halves. (save the scooped out sweet potato in a container in fridge for other recipes, see links at bottom of post)
Add about 1/2 cup chili to the hollow of each potato half (there will probably be leftover chili to store).
Put chili filled potato halves on baking sheet and return to the oven and bake for 10 minutes at 425 F. Remove from oven.
Top with optional grated cheese, olive slices, diced avocado, chives and a dollop of sour cream.