Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into 1/2-inch pieces. Toss them with 1.5 tablespoons of olive oil and a pinch of salt, then spread on a large baking sheet and roast for 20-25 minutes until tender and caramelized.
While potatoes roast, place the cottage cheese in a blender and pulse until completely smooth.
In a large mixing bowl, combine the smooth cottage cheese, flour, baking powder, and sea salt until a soft dough forms.
Lightly grease seven to eight oven-safe meal prep containers or a large baking dish and press the dough evenly into the bottom of each.
Bake the crusts for 12-14 minutes until the edges are set and slightly golden.
While the crusts bake, heat the remaining olive oil in a large skillet over medium-high heat. Add the ground beef, ground turkey, diced onion, and bell pepper.
Sauté the meat and vegetables until the meat is fully browned and the onions are translucent. Drain any excess fat.
Stir in the garlic powder, dried oregano, and black pepper to season the mixture thoroughly.
Spread the marinara sauce over the pre-baked crusts, then top with the cooked meat and vegetable mixture.
Sprinkle the shredded mozzarella over the top and arrange the turkey pepperoni slices on the cheese.
Return the bowls to the oven for another 8-10 minutes until the cheese is melted and bubbly. Serve alongside the roasted sweet potatoes.