Cook your base. Prepare rice, quinoa, couscous, or cauliflower rice according to package directions. Fluff and set aside.

Prep the aromatics. Dice the onion, mince the garlic, and chop the spinach. Zest the lemon, then cut it in half.

Sauté onion and garlic. Heat the olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.

Brown the turkey. Add the ground turkey, breaking it up with a spatula. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, cumin, and red pepper flakes. Cook 6–8 minutes, stirring occasionally, until no longer pink and lightly browned.

Boost the flavor. Stir in the tomato paste (if using) and cook 1 minute to caramelize. Add the lemon zest and half the lemon juice. Taste and adjust salt and pepper.

Wilt the spinach. Add the spinach in batches, tossing until it wilts and blends into the turkey. This takes about 2–3 minutes. Don’t overcook—keep it vibrant.

Finish with feta and herbs. Turn off the heat. Sprinkle in crumbled feta and chopped parsley or dill. Gently fold to combine. Squeeze in more lemon juice to taste.

Assemble the bowls. Add your base to each bowl. Top with the turkey-spinach-feta mixture. Finish with optional toppings like cucumber, cherry tomatoes, olives, or a dollop of tzatziki.

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