Cook the base. Prepare brown rice according to package directions, or sauté cauliflower rice in a little olive oil with a pinch of salt until tender. For extra flavor, stir in a squeeze of lime and chopped cilantro.

Mix the seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and pepper. Set aside.

Cook the protein. Heat a skillet over medium-high with 1 tbsp olive oil. Add ground turkey or chicken and break it up with a spatula. Cook until no longer pink, about 6–8 minutes.

Add seasoning and beans. Sprinkle the seasoning blend over the cooked meat. Add 2–4 tbsp water to help the spices coat evenly. Stir in the black beans and let everything simmer for 2–3 minutes. Taste and adjust salt, lime, or heat as needed.

Prep the veggies and toppings. While the protein cooks, dice the bell pepper and avocado, chop red onion and cilantro, and shred the lettuce. Warm the corn if needed.

Make the creamy sauce. In a small bowl, whisk Greek yogurt, lime juice, hot sauce, and a pinch of salt until smooth. Thin with a teaspoon of water if you want a drizzle consistency.

Assemble the bowls. Add a scoop of rice or cauliflower rice to each bowl. Top with the seasoned protein and beans, then add corn, bell pepper, shredded lettuce, salsa, red onion, avocado, and a sprinkle of cheese if using.

Finish and serve. Drizzle with the yogurt-lime sauce, add fresh cilantro, and serve with lime wedges. Enjoy right away.