Stuffed Shrimp and Sweet Potatoes

1: Cook the sweet potatoes in a pressure cooker or bake them until tender.

2: Season the shrimp with turmeric, cumin, chili powder, salt, and pepper.

3: Heat coconut aminos in a pan and sauté the shrimp for about 2 minutes per side.

4: Steam the kale and sauté the chopped mushrooms, tomatoes, and peppers.

5: Assemble the sweet potatoes by stuffing them with sautéed vegetables and shrimp.

6: For the sauce, mix tahini, coconut aminos, and hot sauce with water to achieve the desired consistency.

7: Drizzle the spicy tahini sauce over the stuffed sweet potatoes and serve.