Step 1: Bake the Sweet Potatoes

1. Preheat oven to 400°F / 200°C.

2. Prick sweet potatoes with a fork and place on a baking tray.

3. Bake for 40–50 minutes, or until very soft.

Step 2: Sauté the Zucchini

1. In a pan, warm coconut oil over medium heat.

2. Add fennel seeds and ground coriander; toast briefly.

3. Add sliced zucchini and a pinch of salt. Sauté until soft but not mushy (~5–7 min).

4. Optional: Add a splash of water to gently steam if squash gets too dry.

Step 3: Make the Herb Drizzle

1. In a small bowl, combine chopped cilantro, mint, lime juice, and oil (or coconut milk).

2. Stir in cucumber or yogurt if using.

3. Taste and adjust with salt or more lime.

Step 4: Assemble

• Slice open the baked sweet potatoes.

• Top with sautéed zucchini.

• Drizzle generously with the cooling herb mixture.

• Garnish with extra mint or lime zest if desired.