Prep the produce. Peel and dice the sweet potatoes into small cubes so they cook quickly. Dice the onion and bell pepper, and mince the garlic. Chop the spinach and herbs.

Start the aromatics. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and bell pepper with a pinch of salt. Cook 4–5 minutes, stirring, until softened.

Brown the turkey. Push the veggies to the edges and add the remaining 1 tablespoon of oil to the center. Add the ground turkey, breaking it up with a spatula. Season with salt and pepper. Cook 5–6 minutes until no longer pink and lightly browned.

Bloom the spices. Stir in the garlic, cumin, smoked paprika, chili powder, and oregano. Cook 30–60 seconds, just until fragrant. This step wakes up the spices and deepens the flavor.

Add the sweet potatoes. Stir in the diced sweet potatoes and tomato paste. Mix well so the paste coats everything.

Simmer until tender. Pour in the broth. Cover the skillet and reduce heat to medium-low. Cook 10–15 minutes, stirring occasionally, until the sweet potatoes are fork-tender. If the pan gets dry before they’re done, add a splash more broth or water.

Finish with greens. Stir in the chopped spinach and cook 1–2 minutes until wilted. Squeeze in the juice of half a lime. Taste and adjust salt, pepper, and chili powder as needed.

Garnish and serve. Remove from heat. Top with chopped cilantro or parsley and any optional toppings you like. Serve hot, with extra lime wedges on the side.