• Before starting, wash and dry all produce. 
• Peel, then cut onion into 1/8-inch slices.
• To a small pot, add onions, vinegar, 1 tbsp (2 tbsp) water and 1 tsp (2 tsp) sugar. Season with salt. Bring to a simmer over medium-high. Once simmering, cook for 1-2 min stirring often, until sugar dissolves.
• Remove from heat. Transfer onions, including liquid, to a large bowl. 

• Finely chop kale, discarding any large ribs and stems.
• Using a strainer, drain and rinse lentils.
• To the bowl of pickled onions, add lentils, kale and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. (Note: It's okay if onions are still warm!)

• Cut tomato into 1/4-inch pieces.
• Zest, then juice half the lime. Cut any remaining into wedges.
• Roughly chop cilantro.
• To a medium bowl, add tomatoes, lime juice, half the cilantro and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to combine.

• Heat a large non-stick pan over medium-high.
• When hot, add pepitas to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Transfer to a plate.
• While pepitas toast, core, then cut pepper into 1/2-inch pieces.
• Peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.

• Reheat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) olive oil, then beef peppers and Smoked Paprika-Garlic Blend. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
• Stir in lime zest.

• Divide lentil-kale mixture between bowls.
• Top with beef, salsa and avocado.
• Sprinkle pepitas and remaining cilantro over top.
• Squeeze lime wedge over top.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook turkey**