Heat olive oil in a Dutch oven over medium-high heat, then sauté chopped onion for about 5 minutes until soft. Add minced garlic and cook for one minute more until fragrant.

Add ground turkey to the pot, break it apart, and cook until no longer pink, draining any fat.

Season the turkey with chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, and pepper, stirring to combine.

Pour in diced tomatoes and broth, bring to a simmer, then reduce heat and cook for 10-15 minutes to meld flavors. Remove from heat and cool slightly.

While the turkey simmers, rinse the quinoa thoroughly in a separate saucepan. Combine rinsed quinoa with water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

Fluff the cooked quinoa with a fork and allow it to cool completely.

Preheat oven to 400°F (200°C), then toss chopped bell peppers and zucchini with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender-crisp, then let them cool completely.

For refrigeration (Days 1-4), divide half of the turkey mixture, half of the quinoa, and roasted vegetables equally among 4 airtight meal prep containers.

For freezing (Days 5-9), divide the remaining turkey mixture, quinoa, and roasted vegetables equally among 4-5 freezer-safe airtight containers.

Allow all cooked components to cool completely before portioning, then store refrigerated meals in the fridge for up to 4 days, and freeze the rest immediately.

To reheat, microwave until piping hot, then garnish with fresh cilantro and a squeeze of lime juice.

Optionally, add toppings like black beans, corn, avocado, or salsa just before serving.