Add the olive oil to a large skillet over medium high heat. Add the ground beef and cook, breaking it up into smaller pieces as you cook, until browned, about 6-8 minutes. Drain any fat if desired.

Add all of the spices (garlic powder, onion powder, smoked paprika, cumin, dried oregano, chili flakes, kosher salt and ground pepper and stir to combine. Then add the Worcestershire, beef or chicken broth, soy sauce and tomato paste. Stir to combine everything and then cook over medium-low heat until the sauce is thickened, about 3-5 minutes.

Preheat the oven to 400F and line a baking sheet with parchment paper.

Prepare the sweet potatoes by adding the sweet potatoes cubes to a parchment paper lined baking sheet. Drizzle with 2 tablespoons olive oil, 1 tsp kosher salt, ½ tsp ground pepper and 1 tsp garlic powder. Toss to coat the potatoes and then spread out on the baking sheet.

Bake for 30-40 minutes, flipping halfway through, until the potatoes are cooked through to your liking.

Let the potatoes fully cool before portioning into 5 portions in the prep cubes, cover and freeze.

To a large dutch oven or high-sided saute pan add the olive oil over medium heat.

When the oil is hot, add the chopped kale and cook, stirring often, until the kale is wilted.

When the kale is wilted, add the salt and pepper and stir to combine and then remove from the heat.

Let the kale fully cool before portioning into 5 portions in the prep cubes, cover and freeze.