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In a skillet that has a lid, over medium heat, add 2 tablespoon of oil and ½ cup water. Pour in the sweet potatoes. Prop the lid on the skillet so it has some venting. Simmer for 10 minutes. Remove the lid and then sauté for another 5 minutes. The potatoes should be slightly browned and fork tender at this point.Remove to a plate and set aside.
To the now empty skillet add 1 tablespoon of oil and the ground turkey. Sauté over medium heat, crumbling, for about 5 minutes.If your turkey releases a lot of juice or grease, drain before moving on.
Add the onions, peppers and garlic to the turkey and sauté another 5 minutes.
Now add the sweet potatoes, all the seasonings, corn, and black beans to the turkey/pepper mixture. Warm through for 2 minutes.
Meanwhile whisk together all the ingredients for the chili lime crema. Set aside.
In a large bowl lay down 1 cup of rice or quinoa, top with they sweet potato turkey mixture, drizzle on a generous amount of chili lime crema, and finish with a sprinkle of tomatoes and cilantro. Enjoy!