preheat the oven to 400 degrees.

scrub your sweet potatoes to ensure they're clean. then, lightly pierce the sweet potatoes in a couple of places and add 1.5-2 inches of water to the bottom of a large pot. cook for 10 minutes with the lid on but a small opening to release the steam.

place the sweet potatoes on a baking tray and bake at 400 degrees for 40 minutes.

in the meantime, crumble the vegan burgers and add to a large pan with the olive oil, onions and zucchini. cook on medium heat for 8 minutes. then, add the garlic powder and marinara.

when the sweet potatoes are done, let them cool down a bit before you scoop out the center! leave a thin layer in the sweet potatoes though to leave them sturdy enough to hold the filling!

mash the sweet potato filling and then add it to the zucchini and vegan burger mixture. mix well, then stuff the sweet potatoes to the top, add vegan cheese to the top and bake at 400 degrees for 12 minutes.

when they're done, you can add pesto and enjoy!