Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Thinly slice green onions.Zest, then juice half the lemon (whole lemon for 4 ppl).

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.\*\* Add Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec. Using a slotted spoon, transfer turkey to a medium bowl. Add chipotle sauce. Season with salt and pepper, to taste, then stir to coat turkey.

Meanwhile, add tomatoes, peppers, half the lemon juice, half the green onions and 1/2 tbsp (1 tbsp) oil to another medium bowl. Season with salt and pepper, then stir to combine.

Add sour cream, lemon zest and 1 1/2 tbsp (3 tbsp) water to a small bowl. Season with salt and pepper, then whisk until smooth.

Add remaining lemon juice and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach, then toss to coat.

Divide dressed spinach between bowls. Top with turkey, pico de gallo and guacamole. Drizzle creamy lemon dressing over top, then sprinkle with cheese and remaining green onions.