Cook your base: Make rice or grains according to package directions. Keep warm. Fluff with a fork before serving.

Prep the aromatics: Dice the onion, mince the garlic, and halve the cherry tomatoes. Zest the lemon and cut it in half.

Brown the turkey: Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it up with a spatula. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook until no longer pink and lightly browned, about 6–8 minutes.

Sauté the onion and garlic: Push the turkey to the edges of the pan. Add a splash of oil to the center if the pan looks dry. Add onion and cook 2–3 minutes until softened. Stir in garlic and a pinch of red pepper flakes; cook 30 seconds until fragrant.

Build the sauce: Lower the heat to medium. Stir in pesto and 1/2 cup cream, coating the turkey. If it’s too thick, add 1/4 cup broth. Simmer gently for 2–3 minutes to marry the flavors.

Brighten it up: Add lemon zest and 1–2 teaspoons lemon juice. Taste and adjust salt, pepper, and acid. For extra richness, add another splash of cream; for a lighter feel, thin with more broth.

Add the greens: Fold in spinach or kale and let it wilt, 1–2 minutes. If using kale, cook a bit longer until tender.

Finish the tomatoes: Stir in cherry tomatoes just to warm them through, 30–60 seconds. Keep them slightly fresh for contrast.

Assemble the bowls: Spoon rice or grains into bowls. Top with creamy pesto turkey. Add grated Parmesan, torn basil, and nuts if using. A final squeeze of lemon is great here.

Serve: Drizzle with a little olive oil and crack of black pepper. Enjoy warm.