Cook rinsed brown rice according to its package, fluff and spread on a shallow tray to release steam.
Heat oven to 425°F and preheat a large rimmed sheet pan for 5 minutes.
Toss zucchini, peppers and onion with 2 tablespoons oil and half the paprika, garlic powder, oregano, salt and pepper.
Spread vegetables on the hot pan in one layer and roast 20 to 25 minutes, turning once, until browned and tender.
Heat remaining oil in a wide skillet, press turkey into one layer for 3 minutes, then turn and break into roughly 1-inch crumbles.
Add remaining spices and cook until no pink remains and the thickest crumbles reach 165°F; remove from direct heat.
Stir tomato paste 30 seconds, add broth and toss over low heat 1 to 2 minutes until turkey is coated and some sauce remains.
Divide rice, turkey and vegetables among six shallow containers, finish with lemon and parsley, cool and refrigerate within 2 hours.
