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In a large skillet over medium heat, spray with nonstick spray and add the ground turkey. Cook breaking into bite size pieces until cooked through and no longer pink. Season with one packet of taco seasoning and combine. Remove from the pan and set aside.
Heat the olive oil over medium heat in a large pan. Once hot add the peppers and onions and saute for 5 minutes. Add the salt, cumin, chili powder and garlic powder and stir to coat the peppers and omnions. Lower the heat to medium-low and add the water. Simmer for 5 minutes to soften the veggies. At the end you can up the heat one last time to get some added color on the veggies. Remove and set aside.
While the peppers and onions cook, cook the cauliflower rice according to the package instructions. Combine in a bowl with lime juice and chopped cilantro and mix.
Each burrito bowl gets 1 cup (183g) cauliflower rice, ⅓ cup (88g) pinto beans, 110g of peppers and onions, 3 oz. cooked turkey meat, ¼ the chopped lettuce and 62g of cilantro dressing.
If meal prepping 4 bowls: add everything except the dressing, prep that in a small container to add on top when ready to enjoy. I enjoy this bowl at room temperature, so I zap it in the microwave (with the lettuce!) for 30 seconds or so. Add your favorite toppings like salsa, cheese, guac and olives.