Heat the oil: In a large skillet, heat 1 tbsp olive oil over medium heat until shimmering, about 2 minutes. Brown the turkey: Add 1 lb ground turkey to the skillet. Break it apart with a spoon and cook until no pink remains, about 5 minutes. Tip: Don’t stir too much; let it get a nice crust. Add veggies: Toss in 1 diced sweet potato and 1 chopped onion. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Season it up: Stir in 2 minced garlic cloves, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant. Simmer: Pour in 1/2 cup chicken broth, scrape up any browned bits, and let it simmer until the sweet potato is tender, about 10 minutes. Tip: Cover the skillet to speed up cooking. Wilt the spinach: Add 1 cup baby spinach and stir until just wilted, about 1 minute. Tip: Spinach wilts fast, so keep an eye on it!