Make the marinade. In a blender or small food processor, combine chipotles, adobo sauce, lime juice, olive oil, garlic, cumin, smoked paprika, oregano, salt, and pepper. Blend until smooth. This should be thick and fragrant.

Prep the steak. Pat the steak dry and place it in a large zip-top bag or shallow dish. Pour in the marinade and coat well. Marinate for at least 30 minutes at room temperature, or up to 12 hours in the fridge.

Cook the rice. Make brown or white rice according to package directions. For a quick option, use microwaveable rice packs. If using cauliflower rice, sauté it in a little oil with a pinch of salt for 5–6 minutes until tender.

Prep the veggies. Slice bell peppers and red onion into strips. Halve the cherry tomatoes. Rinse the black beans. If using corn, thaw it or drain it.

Sear the peppers and onions. Heat a large skillet over medium-high with a drizzle of oil. Add peppers and onions, season with salt and pepper, and cook 5–7 minutes until softened and slightly charred. Remove and set aside.

Cook the steak. Heat a grill pan or cast-iron skillet over high heat. Lightly oil the surface. Shake excess marinade off the steak. Sear 3–5 minutes per side, depending on thickness, for medium-rare to medium. Rest the steak 5–10 minutes before slicing thinly against the grain.

Warm the beans and corn. In the same veggie skillet, add beans and corn with a splash of water. Heat for 2–3 minutes and season with a pinch of salt and cumin if you like.

Make the yogurt lime sauce. Stir Greek yogurt, lime juice, and a pinch of salt until smooth. Thin with a teaspoon of water if needed.

Assemble the bowls. Add a scoop of rice (or cauliflower rice) to each bowl. Layer on peppers and onions, beans and corn, sliced steak, tomatoes, avocado, and a sprinkle of cilantro. Spoon on salsa and drizzle with the yogurt lime sauce. Add cheese or jalapeños if using.

Finish with lime. Squeeze fresh lime over the top and serve immediately.