Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with one tablespoon of olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer so they crisp up instead of steaming. Roast for 20 to 25 minutes, or until they are fork-tender and slightly browned on the edges.

While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spatula, until it is no longer pink. Stir in the taco seasoning and a splash of water to keep the meat moist. Add the rinsed black beans to the skillet and cook for another 3 minutes until everything is well-combined and heated through.

Line up four airtight meal prep containers. Divide the cooked rice evenly among the containers. Top each portion of rice with the seasoned turkey and bean mixture, followed by the roasted sweet potatoes. Allow the food to cool to room temperature before sealing the lids. Garnish with fresh cilantro and a lime wedge if desired.