Roast the Sweet Potatoes:

1. Preheat oven to 425° F. Cover a large sheet tray with foil and set aside.
2. Pour 2 tsp olive oil onto the sheet tray, then add the diced sweet potato.
3. Season the sweet potatoes with 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cumin, 1/4 tsp salt and 1/4 tsp black pepper.
4. Stir together to evenly coat the potatoes. Roast for 20-25 minutes stirring halfway, until the sweet potatoes are tender and lightly caramelized. 

Cook the Ground Turkey:

1. Heat a large skillet over medium heat. Add 2 tsp olive oil.
2. Add the ground turkey and cook, breaking it into small crumbles, until fully browned (7-8 minutes).
3. Add the spices, 1 1/2 tsp chili powder, 3/4 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp onion powder. 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp pepper.
4. Stir to combine and cook for another 1-2 minutes for the spices to season the meat. 

Assemble the Bowls:

1. Divide the 4 cups of greens into 4 containers.
2. Top each with 1/4 of the turkey mixture, then 1/2 cup of the rinsed black beans.
3. Next add 3/4 cup of the roasted sweet potatoes to each container or bowl. Top with 1/4 cup cheese per serving.
4. Seal with an airtight lid and place into the refrigerator until you are ready to enjoy.