1. Cut all vegetables and set them aside including red onion, garlic, green bell pepper, jalapeno, and mushrooms. Rinse the pinto beans until clean.

2. Warm olive oil in a skillet and add half of the diced red onion to soften. Add the ground turkey and cook until it loses its pink color while breaking it apart.

3. Mix in the chili powder, garlic powder, onion powder, oregano, salt, paprika, cayenne, and black pepper. Let the seasoning blend into the turkey as it browns.

4. Add garlic, bell pepper, jalapeno, mushrooms, and pinto beans. Stir until combined and allow the mixture to simmer on low heat to stay warm.

5. Prepare the rice by cooking it in water until fluffy. Stir in lime juice, cilantro, and a pinch of salt to brighten the flavor.

6. Slice avocado, chop cilantro, cut radishes, and prepare any additional jalapeno or salsa.

7. Assemble bowls with cilantro lime rice, the turkey mixture, and toppings such as salsa, avocado, sour cream, jalapenos, lime, cilantro, and radish slices.