Add the avocado oil to a large (10-inch to 12-inch) cast iron or stainless steel skillet and heat to medium. Add the chopped sweet potato, onion, and garlic. Stir, cover, and cook for 5 minutes. 

Scoot potatoes to the side and add the ground turkey and seasoning. Brown the turkey on each side 2 minutes before breaking up the meat with a spatula and mix in with the sweet potato and onion.

Add the broth. Cover and cook 5 minutes. Remove cover and cook 2 minutes, stirring occasionally

Stir in the chopped tomatoes, black beans and cheese. If desired, you can bake the taco skillet at 425 degrees F for 3 to 5 minutes to melt the cheese.

Taste the mixture for flavor and add more chili powder, and/or sea salt to taste.

Serve in bowls with sliced avocado and chopped chives.