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nanabanana
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Preheat the oven to 375°F. Thinly slice the bell peppers and purple onion, then spread them out on a baking sheet. Drizzle the peppers and onions with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of sea salt, and roast for 40 minutes.
While the peppers and onions roast, rinse the rice, and place it in a pot along with 1 cup of water, ½ teaspoon sea salt, and 2 teaspoons olive oil. Bring the ingredients to a simmer, then cover the pot, reduce the heat and cook for 15 minutes until done. When the rice is done, add a ¼ cup of fresh, chopped cilantro and the juice of 1 lime to the pot with the rice, and stir to combine.
Add the ground turkey and taco seasoning to a skillet over medium/high heat and crumble until fully cooked through.
Assemble 3 meal prep containers by adding an equal amount of romaine lettuce, rice, beans, cooked turkey, cheese, and the optional guacamole and sour cream to each container. Add a lime wedge to each container and top with cilantro!