Prep the veggies: Dice the onion, bell pepper, and zucchini. Chop the broccoli into small florets so they cook quickly. If using frozen cauliflower rice, let it thaw slightly.

Brown the turkey: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ground turkey, season with a pinch of salt and pepper, and cook, breaking it up with a spatula, until no longer pink and slightly browned, about 6–8 minutes. Transfer to a plate.

Sauté aromatics: In the same skillet, add the remaining 1 tablespoon oil. Add onion and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Add veggies: Toss in bell pepper, zucchini, and broccoli. Season with 1/2 teaspoon salt. Cook 4–5 minutes, stirring occasionally, until crisp-tender. You want them bright and not mushy.

Season it up: Sprinkle in smoked paprika, cumin, chili powder, oregano, and red pepper flakes. Stir until the veggies are coated and the spices are toasty, about 30–60 seconds.

Make it saucy: Add tomato paste and cook for 1 minute, stirring. Pour in chicken broth and stir to create a light sauce. Let it simmer 1–2 minutes to thicken.

Return the turkey: Add the cooked ground turkey back to the skillet. Stir to combine and warm through. Taste and adjust salt and pepper as needed. Stir in lemon or lime juice and chopped cilantro or parsley. If you want extra richness, melt in the butter or ghee.

Cook the cauliflower rice: In a separate pan, quickly sauté the cauliflower rice with a pinch of salt and pepper for 3–4 minutes, or microwave it according to package instructions. You can also stir it directly into the turkey mixture if you prefer everything combined.

Assemble bowls: Divide the cauliflower rice among 4–5 meal prep containers. Top with the turkey and veggie mixture. Add optional toppings once cooled, or add them just before eating.

Cool and store: Let containers cool uncovered for 15–20 minutes before sealing to prevent condensation.