1 lb lean ground turkey

1 medium brown or white onion, diced

2 tablespoons olive oil or avocado oil, divided

1 teaspoon salt, plus more to taste

½ teaspoon black pepper

1 teaspoon dried oregano

½ teaspoon smoked paprika

3 cloves garlic, minced

2 medium zucchini, sliced or cubed

1 medium bell pepper, diced

½ teaspoon dried basil

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

2 tablespoons tomato paste

¼ cup water

2 cups fresh baby spinach

2 tablespoons chopped parsley, for serving

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Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook until softened, about 3–4 minutes.
Add ground turkey, season with salt, pepper, oregano, smoked paprika, and minced garlic. Cook until browned and cooked through, breaking into small pieces, about 5–6 minutes. Remove turkey mixture and set aside.
In the same skillet, add remaining oil, zucchini, and bell pepper. Season with dried basil, garlic powder, onion powder, paprika, salt, and pepper. Sauté 3–5 minutes until slightly tender.
Return turkey to the skillet. Stir in tomato paste and water, then add baby spinach. Stir, cover, and simmer until spinach wilts and sauce thickens, about 2–3 minutes.
Top with chopped parsley and serve hot, on its own or over rice, quinoa, or greens.