Cook the rice. Rinse 1 cup rice. Add to a pot with 2 cups water or broth and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer until tender (about 15 minutes for white rice, 35–40 for brown). Fluff and keep warm.

Prep the produce. Dice bell peppers and red onion. Halve cherry tomatoes. Chop romaine. Roughly chop cilantro. Cut lime into wedges. Dice avocado just before serving to avoid browning.

Season the protein. In a bowl, combine 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and a few grinds of pepper. Toss with 1 pound chicken pieces (or tofu). Add 1 minced garlic clove and 1 tablespoon olive oil to coat.

Cook the protein. Heat a large skillet over medium-high. Add a drizzle of oil, then the seasoned protein. Cook, stirring occasionally, until browned and cooked through (6–8 minutes for chicken bites, less for tofu). Squeeze in some lime juice to finish. Transfer to a plate.

Quick sauté the veggies. In the same skillet, add peppers and onions with a pinch of salt. Cook 3–4 minutes, just until slightly tender but still crisp. If using frozen corn, toss in the last minute to warm through.

Warm the beans. In a small saucepan, heat rinsed beans with a splash of water and a pinch each of cumin and chili powder. Simmer 2–3 minutes until warm and lightly seasoned.

Make a light crema (optional). Stir 1/3 cup Greek yogurt with a squeeze of lime, a pinch of salt, and a few drops of hot sauce. Thin with a teaspoon of water if needed for drizzling.

Assemble the bowls. Add a scoop of rice to each bowl. Top with beans, cooked protein, sautéed peppers and onions, chopped tomatoes, greens, corn, and avocado.

Add toppings. Spoon on salsa, sprinkle cilantro, and add a small handful of shredded cheese if you like. Finish with lime wedges and a drizzle of the yogurt crema.

Taste and adjust. Add a pinch of salt, extra lime, or a few shakes of hot sauce to balance everything. Serve warm.