Preheat oven to 400°
Add the sweet potatoes skin-side up. Drizzle with avocado oil and bake for about 30 minutes.
In a large skillet set to medium-low, add the oil, onions, bell pepper, and garlic and sautee with salt and pepper for about 5-6 minutes.
Add in the ground turkey and break it apart until it's ground. Season with salt and pepper and cook until it's browned.
Next, add the tomato paste and coconut sugar and stir well.
Add in the tomato sauce, coconut aminos, Worcestershire sauce, apple cider vinegar, paprika, salt, pepper. Mix and cover and cook for about 20 minutes. Adjust seasoning if needed.
Add the mixture on top of the sweet potatoes.
Top with vegan ranch and sliced pickles and parsley and enjoy!