Preheat oven to 425°F (220°C). Line two sheet pans with parchment for easy cleanup. Lightly oil or spray.

Prep the veggies. Cube sweet potatoes into 1/2-inch pieces. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on one sheet pan. On the second pan, toss broccoli and bell peppers with 1 tablespoon olive oil, salt, and pepper. Add cherry tomatoes whole.

Roast the veggies. Bake sweet potatoes for 25–30 minutes, stirring once. Roast broccoli, peppers, and tomatoes for 15–20 minutes, until tender and slightly charred. Remove as they finish so nothing overcooks.

Make the turkey meatballs. In a large bowl, combine ground turkey, eggs, breadcrumbs, grated onion (squeeze in with juices), minced garlic, parsley, oregano, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Mix gently until just combined—do not overwork.

Form meatballs. Lightly oil your hands. Scoop 1 1/2–2 tablespoons per meatball and roll to about golf-ball size. You should get 24–28 meatballs.

Bake the meatballs. Place on a lightly oiled or parchment-lined sheet. Brush or drizzle with 1 tablespoon olive oil. Bake at 425°F for 12–15 minutes, until the centers read 165°F (74°C) or juices run clear. For extra color, broil for 1–2 minutes at the end.

Make the simple yogurt sauce. Whisk Greek yogurt, Dijon, lemon zest and 1–2 teaspoons lemon juice, honey or maple, a pinch of salt, black pepper, and red pepper flakes if you like heat. Thin with a teaspoon of water if needed.

Wilt the spinach. Toss spinach in a warm pan with a teaspoon of olive oil and a pinch of salt for 30–60 seconds until just wilted, or leave it fresh if you prefer crunch.

Assemble the bowls. Divide sweet potatoes, broccoli, peppers, tomatoes, and spinach among 5–6 containers. Add 4–5 meatballs to each. Spoon 1–2 tablespoons sauce into a small lidded cup, or drizzle just before eating.

Cool, then seal. Let everything cool for 15–20 minutes before sealing to prevent condensation. Store as directed below.