Preheat oven to 400°F
Dice sweet potato into ½" cubes. Toss cubed sweet potato with olive oil and spices. Spread onto a baking pan lined with parchment paper and roast in the oven for 30-40 minutes, turning/flipping the potatoes halfway until soft and cooked to your preference.
While sweet potatoes are roasting, chop onion into ¼" bits. Saute with olive oil in a large pan on med-high heat, stirring frequently until just starting to brown (about 10 minutes). Add the garlic and continue to saute, stirring frequently for another 2 minutes, being careful to not let the garlic burn.
Add the turkey and salt to the pan and break into small pieces while cooking, continuing to stir frequently until cooked all the way through (until no pink remains) and some parts are browned, about 20 minutes. I drained the fat out of the pan about halfway through but you don't have to.
Remove pan from heat and mix in roasted sweet potatoes. Divide into 6 containers.
Let cool for about 10 minutes and then top with mozarella and parsley.
Refrigerate up to 6 days.
When ready to reheat, microwave for about 1:30 min on high or until the cheese is mostly melted.