Step 1

In a medium (10-inch) skillet over medium heat, heat the oil and garlic until the garlic begins to sizzle slightly. Reduce the heat to low and cook, stirring frequently, until the garlic is golden brown, about 6 minutes. (Watch the garlic carefully, and don’t let it burn.) Remove from the heat and use a slotted spoon to transfer the garlic to a small dish. Transfer 1 tablespoon of the garlic-infused oil to a small bowl and set aside.

Step 2

Return the skillet with the remaining oil to medium heat and add the turkey. Cook, breaking it up with a spoon into small chunks, until no longer pink, 5 to 6 minutes. Stir in the smoked paprika, 1/2 teaspoon of the salt and the red pepper flakes. Then add the tomatoes and kale and cook, stirring, until the kale is just wilted, 3 to 5 minutes. Remove from the heat and cover to keep warm.

Step 3

If using frozen rice, cook it according to the package directions. Add the reserved garlic oil to the hot rice, along with the remaining 1/8 teaspoon of salt and stir to thoroughly combine.

Step 4

To serve, add 3/4 cup of rice to each bowl, then divide the turkey mixture among the bowls. Sprinkle each with the toasted garlic slices, then arrange a quarter of the avocado slices and a lemon wedge on top of each, and serve.