Prep the produce: Wash and chop the lettuce. Slice the pepper and onion. Halve the cherry tomatoes. Slice the avocado last to avoid browning.

Cook the veggies: Heat 1 tbsp oil in a large skillet over medium-high. Add bell pepper and onion with a pinch of salt. Sauté 4–5 minutes until slightly charred and tender-crisp. Remove and set aside.

Brown the meat: In the same skillet, add the remaining oil. Crumble in the ground beef or turkey. Cook, breaking it up, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed (leave a bit for flavor).

Season it right: Sprinkle in chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Stir 1 minute until fragrant. If the pan looks dry, add a splash of water or broth to help the spices coat the meat.

Optional cauliflower rice: Push the meat to one side or remove it briefly. Add 2 cups cauliflower rice to the pan with 1 tbsp butter or oil, a pinch of salt, and a squeeze of lime. Stir 3–4 minutes until tender but not mushy. Combine lightly with the meat or keep separate for layering.

Assemble the bowls: Add a bed of chopped lettuce to each bowl. Layer on cauliflower rice (if using), then the seasoned meat. Top with sautéed peppers and onions, cherry tomatoes, shredded cheese, avocado, and a spoonful of sour cream and salsa.

Finish with freshness: Add pickled jalapeños, chopped cilantro, and a big squeeze of fresh lime. Taste and adjust salt and lime as needed.

Serve immediately: Enjoy warm meat over crisp greens for the best texture and contrast.