Cook your base. Prepare brown rice or quinoa according to package directions. Fluff and keep warm. Aim for about 1 cup per serving.

Prep the veggies. Slice onion and peppers. If using fresh corn, cut kernels from the cob. Drain and rinse black beans.

Warm a large skillet. Add 1 tablespoon olive oil over medium-high heat. Sauté the onion and peppers with a pinch of salt for 5–7 minutes until tender and slightly charred. Transfer to a bowl.

Char the corn. In the same pan, add the remaining 1 tablespoon olive oil. Add corn and cook 2–3 minutes until lightly browned. Stir in black beans to warm through for 1–2 minutes. Season with a pinch of salt and pepper. Transfer to the veggie bowl.

Brown the turkey. Add the ground turkey to the skillet. Break it up with a spatula and cook 5–7 minutes until no longer pink.

Add the spice mix. Sprinkle in garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper. Stir and cook 1–2 minutes to bloom the spices.

Stir in BBQ sauce. Reduce heat to medium-low. Add BBQ sauce and 2–3 tablespoons water to loosen if needed. Simmer 2–3 minutes until glossy and well coated. Taste and adjust salt or sauce.

Assemble the bowls. Add a scoop of rice or quinoa to each bowl. Top with BBQ turkey, peppers and onions, and the corn-bean mix.

Finish with toppings. Add green onions, cilantro, a squeeze of lime, and any extras like Greek yogurt, avocado, or cheese.

Serve. Enjoy warm, and keep hot sauce or extra BBQ sauce on the table for anyone who wants more kick.