1Preheat oven to 425 F.
2Peel sweet potato and dice into 1/2 inch cubes. Line baking sheet with foil or parchment and evenly spread sweet potato on pan. Drizzle with 1 tablespoon avocado oil.
3Bake sweet potato for 15-20 minutes until tender when pierced with fork. Set aside.
4Heat remaining 1 tablespoon of avocado oil in a large skillet over medium high heat.
5Add zucchini, broccoli, garbanzo beans turmeric, red pepper flakes, salt and pepper to hot oil.
6Cook for 3-5 minutes until zucchini is almost tender.
7Stir in sweet potato and cook for 2-3 minutes more.
8Remove from heat and serve into 4 portions. Add 3/4 teaspoon of CBD coconut oil to each serving. Serve immediately.