Cook your base: Prepare rice or quinoa according to package directions. For a lighter bowl, use cauliflower rice and sauté in a little olive oil until tender.

Mix the taco seasoning: In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 3/4 teaspoon kosher salt, and a few grinds of black pepper.

Brown the beef: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil, then the ground beef. Break it up with a spatula and cook until no longer pink, about 5–7 minutes. Drain excess fat if needed.

Season and simmer: Sprinkle the taco seasoning over the beef. Stir to coat, then add a splash (2–4 tablespoons) of broth or water. Let it simmer 2–3 minutes until the liquid reduces and the meat is glossy and well coated.

Warm the beans and corn: In a small saucepan or the microwave, heat black beans and corn with a pinch of salt and a squeeze of lime. Keep warm.

Prep fresh toppings: Chop lettuce, dice tomatoes and red onion, slice avocado, and roughly chop cilantro. Cut extra lime wedges for serving.

Make a quick sauce (optional but great): Stir 1/2 cup Greek yogurt with a squeeze of lime, a pinch of salt, and a few drops of hot sauce or a spoon of salsa.

Assemble the bowls: Add a scoop of rice to each bowl. Top with seasoned beef, black beans, corn, lettuce, tomatoes, onion, shredded cheese, and avocado. Finish with cilantro, a drizzle of the yogurt sauce, and a squeeze of lime.

Adjust to taste: Add more hot sauce, extra salt, or an extra sprinkle of cheese as you like.