Preheat oven to 425 degrees. Place a sheet of parchment paper over a large baking sheet. Place the sweet potato cubes on the baking sheet and roast for about 20 minutes. Give them a toss with a wooden spoon and then place back into the oven to roast for about 15 more minutes. Potatoes should be fork tender. *This step can be done ahead of time as a meal prep. Store roasted sweet potatoes in the refrigerator in a covered container for up to 6 days.
Heat a large skillet over medium heat. Add the olive oil, the ground turkey or beef and the bell pepper to the skillet and cook until the turkey or beef is no longer pink, about 12 minutes.
Add the cooked sweet potato cubes to the skillet along with the baby kale or baby spinach. Stir everything well and continue to cook on medium-low heat until the greens just begin to wilt, which should only take a few minutes. Don't overcook the greens!
Turn off the heat and add the smoked paprika, sea salt and cheese to the skillet, stirring everything together well. The heat of the skillet will help melt the cheese. Adjust the seasoning, if desired, and top with the green onions.
