Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, drizzle olive oil and add chopped onion and minced garlic. Sauté until fragrant and translucent, about 2-3 minutes, then add ground turkey, breaking apart, and cook until browned, about 5-7 minutes, seasoning with smoked paprika, cumin, chili powder, salt, and pepper.

Stir in diced red bell pepper and fresh spinach, cooking an additional 2-3 minutes until peppers soften and spinach wilts.

While cooking, bring a pot of water to boil, add diced sweet potatoes, and boil for about 10 minutes until fork-tender. Drain and set aside.

In a greased baking dish, layer cooked sweet potatoes evenly, add turkey and vegetable mixture on top, and pour low-sodium chicken broth over everything.

If using cheese, sprinkle it over the top. Bake for 15-20 minutes until edges are bubbly and cheese is melted and slightly browned.

Remove from the oven, allow to cool for about 5 minutes, then serve and enjoy.