Heat a large skillet over medium-high heat, add the olive oil, and add the ground turkey. Break it apart with a spatula and cook for 5-7 minutes until the turkey is no longer pink.

Add in the chopped onion, garlic, paprika, garlic powder, cumin, oregano, chili powder, and salt. Stir until the meat is covered with all of the spices.

Pour in the tomato sauce and water, mix, and reduce the heat. Cover your skillet and simmer for 10 minutes.

Heat up 2 cups of water in a saucepan over medium-high heat until it boils. Then, add in the basmati rice, salt, and butter. Give it a stir and bring it back to a boil.

Lower the heat and let it simmer with a lid on for 12-15 minutes until the rice is done. Give it a stir midway.

Remove the saucepan from the heat, remove the lid, and let the rice sit and cool down.

Mix in the chopped cilantro and squeeze in lime juice. Give it a good stir.

Prepare 4 meal prep containers. Divide cooked turkey amongst them, then lime rice, then add in chopped romaine lettuce, corn, black beans, red onion, top up with mashed avocado, squeeze over some lime juice (especially over avocado) to prevent browning, and garnish with green onion.

Enjoy cold, or if you want to reheat it later, keep your lettuce separate before adding it back in after reheating the bowls.