Cook your base: Prepare brown rice or quinoa according to package directions. For speed, use quick-cook packets or leftover grains. Fluff and set aside.

Prep the produce: Dice bell pepper and red onion, halve cherry tomatoes, chop cilantro, and slice the avocado. Cut lime into wedges.

Make the lime yogurt drizzle: Stir Greek yogurt with lime juice, a pinch of salt, and a dash of cumin. Thin with a teaspoon of water if needed until pourable. Zest a little lime in for extra pop.

Sauté the veggies (optional but tasty): Heat a small skillet with a teaspoon of olive oil. Lightly char corn and bell pepper for 3–4 minutes until just tender and slightly caramelized. Season with salt and pepper.

Season the beef: In a bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper. Adjust chili for heat preference.

Cook the beef: Warm a large skillet over medium-high heat. Add lean ground beef and break it up. Sprinkle the spice mix over the meat and cook until browned, about 6–8 minutes. If there’s excess grease, drain it. Squeeze in a little lime juice to finish.

Warm the beans: In the same pan or a small pot, heat black beans with a splash of water or broth and a pinch of cumin and salt until warmed through.

Build the bowls: Start with a bed of greens and a scoop of grains. Add seasoned beef, black beans, corn and peppers, tomatoes, and red onion. Top with avocado slices and cilantro.

Drizzle and serve: Spoon the lime yogurt sauce over the bowls. Add lime wedges on the side and any extras—jalapeño, salsa, or a sprinkle of pumpkin seeds for crunch.