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 to make the chili.
In a large skillet (12 inch), over medium high heat brown the ground beef. Once beef is browned, add 2 tablespoon taco seasoning mix, ½ teaspoon garlic powder, ½ teaspoon sea salt, ½ tablespoon flax meal, and 1 ½ cups diced tomatoes with the liquid, ⅔ 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. Slice each potato in half.
Use a spoon to scrape out most of the sweet potato from just the center area, making a hollow in the potato halves.
Add about ½ cup chili to the hollow of each potato half (you will probably have some left over chili to store). Put chili filled potato halves into the oven and bake for 10 minutes at 425 F. Remove from oven.
Top with optional grated cheese, diced avocado, chives, olives and a dollop of sour cream.