Heat a skillet over medium-high. Wash and dice potatoes into ½ inch pieces. Add 1 tbsp. (2 tbsp. for 4 servings) olive oil to hot skillet. Add potatoes and cook for 2-3 minutes. Reduce heat to medium-low. Cook for another 18-20 minutes, tossing occasionally, until deep golden brown and tender. Season to taste with salt and pepper.
Meanwhile, wash bell pepper, jalapeno, lime, spinach, and cilantro. Cut bell pepper in half, remove seeds, and cut into ½ inch pieces. Finely chop jalapeno. Wash hands with hot soapy water. Pick and chop cilantro leaves. Zest and cut lime in half. Chop spinach. Drain and pat turkey dry on paper towel. Cut turkey into 2 inch pieces. Season turkey with salt and pepper.
Heat a second large skillet over medium-high. Add 2 tbsp. (4 tbsp. for 4 servings) olive oil. When hot, add onions and bell peppers. Cook for 2-3 minutes or until beginning to brown.
Push bell peppers and onions to one side and add turkey. Cook turkey for 2-3 minutes. Stir occasionally until turkey is no longer pink. Add half of the garlic, half of the spice blend, and jalapeno to taste. Cook for 1-2 minutes or until turkey is at an internal temperature of 165°F. Season to taste with salt and pepper.
Toss remaining garlic, spice blend, and lime zest into turkey. Add spinach and cook until bright green and tender.
Divide potatoes onto plates and top with veggies + turkey. Crumble feta on top with cilantro and a squeeze of lime if desired. Enjoy!