Cook the rice: Prepare 3 to 4 cups of your favorite rice. For extra flavor, stir in chopped cilantro and a squeeze of lime at the end.

Prep your toppings: Dice the onion and bell pepper. Rinse the black beans. Chop the cilantro, cube the avocado, and slice the lime into wedges. Set out salsa, cheese, and yogurt or sour cream.

Make the spice blend: In a small bowl, combine 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 to 3/4 teaspoon salt, and a few grinds of black pepper.

Sauté the veg: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half the diced onion and all the bell pepper. Cook 3 to 4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Brown the turkey: Push the veggies to one side and add the ground turkey. Break it up with a spatula and cook until no longer pink, about 5 to 7 minutes.

Season and simmer: Sprinkle the spice blend over the turkey and veggies. Stir to coat. Add a splash of water or broth (2 to 4 tablespoons) to create a light sauce. Simmer 2 to 3 minutes. Squeeze in a little lime juice and adjust salt to taste.

Warm beans and corn: Stir the black beans and corn into the skillet to warm through, 2 to 3 minutes. Alternatively, heat them separately if you prefer to keep components separate.

Assemble the bowls: Add a base of rice to each bowl. Top with the turkey mixture. Add tomatoes or pico, the remaining diced onion, avocado, cheese, cilantro, and a dollop of yogurt or sour cream. Finish with lime and salsa or hot sauce.

Serve: Taste and tweak. More lime? A pinch more salt? Make it yours and enjoy.