Prep the veggies: Dice the onion, celery, carrots, and bell peppers. Mince the garlic. Chop the greens. If using frozen cauliflower rice, keep it ready to go straight from the freezer.

Cook the turkey: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ground turkey, break it up with a spatula, and season with salt and pepper. Cook until browned and no longer pink, about 6–8 minutes.

Flavor the turkey: Add the garlic and onion (or powders) and cook 1–2 minutes. Stir in celery and carrots and cook until slightly tender, about 3–4 minutes.

Add Buffalo sauce: Lower heat to medium. Pour in 1/2 cup Buffalo sauce and a splash of broth if the mixture looks dry. Simmer 2–3 minutes. Taste and add more Buffalo sauce if you want extra heat and tang.

Wilt the greens: Stir in the chopped spinach or kale and cook until just wilted. Turn off the heat and set the pan aside.

Cook the cauliflower rice: In another large skillet, heat 1 teaspoon oil over medium heat. Add the cauliflower rice, season with salt and pepper, and cook 5–7 minutes, stirring, until tender and slightly toasty. If using frozen, cook off the moisture so it’s fluffy, not soggy.

Make the yogurt drizzle: In a small bowl, mix Greek yogurt, lemon juice, dried dill or parsley, a pinch of salt, and a little water to thin if needed. It should be creamy but pourable.

Assemble the bowls: Divide cauliflower rice among 4–5 meal prep containers. Spoon the Buffalo turkey mixture on top. Add diced bell peppers for crunch. Drizzle with the yogurt sauce and sprinkle green onions. Add optional crumbled blue cheese if you like.

Cool before storing: Let the bowls cool for 15–20 minutes at room temperature before sealing the lids. This helps prevent condensation and soggy textures.

Store: Seal and refrigerate for up to 4 days. Keep extra yogurt sauce in a separate container if you want to add it after reheating.