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Preheat oven to 400F.
On a baking sheet, toss red bell peppers and 1 tablespoon of oil together and lay in a single layer. Roast for 25-30 minutes, until the bell peppers are tender and there are some black char marks.
In the meantime, start making your turkey meatballs. In a large bowl combine ground turkey, spinach, coconut flour, salt, thyme, oregano, garlic, 1 tablespoon of oil and black pepper. Mix until combined well. Roll into small meatballs - you'll get about 15 out of a batch. Line a baking sheet with foil and place meatballs on the sheet. Bake for 12-15 minutes, until baked through.
While the meatballs are cooking, in a small skillet, combine ¼ cup diced onion and 1 clove of garlic in 1 tbsp of oil. Saute for 5 minutes until soft and fragrant. Add to a food processor with the bell pepper when it's ready. Then also add almond milk, oregano, thyme, rosemary, salt, black pepper, 2 tbsp of avocado oil or olive oil. Process until combined and smooth.
Use a vegetable spiralizer to turn the zucchini into noodles. In a skillet (can be the same one we used before), add the zucchini with the oil and saute for 2-3 minutes. Sprinkle with salt and pepper.
To assemble, top the zucchini with the roasted red pepper sauce and 3-4 meatballs.