1 lb ground turkey

2 large sweet potatoes, peeled and diced

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped

1 zucchini, chopped

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

1/2 cup shredded cheese (optional)

Fresh parsley for garnish (optional)

Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes.
Add the chopped onion, garlic, bell pepper, and zucchini to the skillet. Sauté for 3-4 minutes until the vegetables soften.
Season the mixture with cumin, paprika, salt, and pepper. Stir everything to combine and cook for another minute.
In a separate pot, cook the diced sweet potatoes in boiling water for 10-12 minutes, or until tender when pierced with a fork.
Drain the sweet potatoes and add them to the turkey and vegetable mixture. Stir to combine.
Transfer the mixture to a greased baking dish and top with shredded cheese, if desired.
Bake for 20-25 minutes, or until the top is golden and bubbly.
Garnish with fresh parsley before serving.

For a spicier version, add red pepper flakes or a chopped jalapeño to the dish.

You can substitute the ground turkey with other meats or plant-based protein options.

This dish is perfect for meal prep and can be stored in the fridge for 3-4 days or frozen for up to 2-3 months.