Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1/2 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until tender and slightly caramelized.

While sweet potatoes are roasting, heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes.

Drain any excess fat from the skillet. Stir in paprika, garlic powder, and onion powder with the cooked ground turkey. Cook for another 1-2 minutes until fragrant.

Steam broccoli florets until tender-crisp, about 3-5 minutes. You can do this in a microwave or a steamer basket on the stovetop.

Divide the roasted sweet potatoes, seasoned ground turkey, and steamed broccoli evenly among four meal prep containers or bowls.

Garnish each bowl with fresh chopped parsley before serving or storing. These bowls can be refrigerated for up to 4 days.