Cook the rice: If you’re prepping this meal with rice (1 1/4 cups dry), start that first following box directions or your preferred method.

Cook the meat: In a Dutch Oven or 12 inch skillet, heat oil (1 tablespoon) over medium heat. When hot, add ground turkey (1 pound) and salt (1/2 teaspoon). Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 5-6 minutes or until just barely cooked through, stirring occasionally.

Cook the veggies: Next, add bell peppers (1 red 1 yellow, diced), onion (1/2 large, diced), jalapeno (2, diced), garlic (2 cloves, minced), cumin powder (2 teaspoons), salsa (2/3 cup) and chipotle sauce (3 tablespoons) to the pan. Cook for 7-8 minutes, stirring occasionally, until the vegetables have softened and the liquid has reduced. Finally, add kale leaves (2 cups, roughly chopped) and stir until bright green and slightly wilted, about 1 minute. Remove the pan from heat.

Meal prep it: Add about 3/4 cup cooked rice to each meal prep container. Portion the ground turkey veggie mixture evenly between 4 meal prep containers. Garnish with cilantro and serve with guacamole if you wish. Store in an airtight container for up to four days in the refrigerator, or up to 3 months in the freezer.