Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) and half the garlic salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, thinly slice radishes. Thinly slice green onions. Core, then cut pepper into 1/2-inch pieces. Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)

Combine chipotle sauce and 2 tsp honey (dbl for 4 ppl) in a small bowl. Add vinegar, remaining honey, 1 tbsp water and a pinch of salt (dbl both for 4 ppl) to a medium microwaveable bowl. (NOTE: This is your pickling liquid.) Microwave in 15 sec increments, stirring between each, until salt dissolves. Add radishes to the pickling liquid. Season with pepper, then stir to combine. Place in the fridge to cool.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Remove from heat, then transfer peppers to a plate.

Reheat the same pan over medium. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Season with remaining garlic salt and pepper. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**Add 2 tbsp water (dbl for 4 ppl), Enchilada Spice Blend and spinach. Stir until spinach wilts, 1 min. Remove from heat, then cover to keep warm.

Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with turkey, peppers and pickled radishes, including pickling liquid).Drizzle chipotle-honey sauce over top. Sprinkle with remaining green onions.