Prep your ingredients. Dice the onion, peppers, and carrots. Chop the zucchini and halve the tomatoes. Mince the garlic. This makes the cooking process faster and smoother.

Heat the pan. Set a large skillet over medium-high heat and add the olive oil. You want the pan hot enough to sear the turkey and build flavor.

Brown the turkey. Add the ground turkey, season with salt and pepper, and break it up with a spatula. Cook until it’s no longer pink and lightly browned, about 5–7 minutes. If the pan looks dry, add a splash more oil.

Sauté the aromatics. Push the turkey to one side. Add the onion and carrots to the empty side and cook for 2–3 minutes until they start to soften. Stir in the garlic and cook for 30 seconds until fragrant.

Add the remaining veggies. Stir in the bell peppers and zucchini. Cook, stirring occasionally, for 4–5 minutes, until the vegetables are crisp-tender.

Season well. Sprinkle in the smoked paprika, cumin, oregano, and chili powder if using. Stir to coat the meat and vegetables so the spices toast slightly in the pan.

Build a quick sauce. Add the tomato paste and cook for 1 minute, stirring to combine. Pour in the broth and add the tomatoes. Simmer for 2–3 minutes, letting the liquid reduce and thicken slightly.

Finish with greens and brightness. Fold in the spinach and cook until wilted, about 1 minute. Squeeze in half a lemon and adjust salt and pepper. Taste and tweak as needed.

Serve. Spoon into bowls as-is, or serve over rice, cauliflower rice, quinoa, or greens. Garnish with chopped parsley or cilantro if you like.