The turkey mixture:

1. Heat oil over medium heat in a deep skillet or Dutch oven. When hot, add ground turkey. Use a spoon or spatula to break the meat into smaller pieces. Cook for 6-7 minutes, stirring occasionally. If you have a lot of extra liquid, you can remove the excess from the pan.
2. Add onions and jalapeño to the skillet. Cook for another 4-5 minutes, until the onions begin to turn translucent.
3. Add cumin, paprika, garlic powder, salt, pepper, black beans, 1 cup salsa and lime juice to the pan. Reserve the remaining salsa for the dressing. Stir until mixed. Let simmer for 3-4 more minutes. Set aside to cool.

The dressing: 

1. Mix greek yogurt, 1/2 cup salsa, milk and chili powder in a small bowl until well mixed. Distribute evenly in four small prep cups, or place it directly on your salads when they’re done. I use small glass prep cups that fit inside the Pyrex bowls.

Put it together: 

1. Distribute lettuce/greens evenly between meal prep bowls.
2. Next, add your little cups of dressing (if you’ve got them!). They’ll sit on top of the lettuce in the bowl.
3. Distribute the turkey black bean mixture to each bowl. Top with cherry tomatoes, shredded cheese, and cilantro.