Cook the rice: Make your rice according to package directions. Fluff and keep warm. For extra flavor, add a pinch of salt and a squeeze of lime at the end.

Prep the toppings: Halve the cherry tomatoes, shred the lettuce, chop the cilantro, and thaw the corn if using frozen. Set aside.

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 oregano, 1/2 teaspoon salt, and a few cracks of black pepper.

Cook the aromatics: Heat 1 tablespoon oil in a skillet over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds.

Brown the protein: Add ground turkey or beef. Break it up with a spatula and cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.

Season and simmer: Sprinkle the taco seasoning over the meat. Stir in tomato sauce and a splash of broth if it looks dry. Simmer 2–3 minutes to let the flavors meld. Stir in black beans and heat through.

Make the yogurt-lime sauce: In a small bowl, mix 1/2 cup Greek yogurt with the zest of half a lime, 1 tablespoon lime juice, a pinch of salt, and a splash of water to thin if needed.

Assemble the bowls: Add a scoop of rice to each bowl. Top with the seasoned protein and beans, corn, tomatoes, lettuce, and a sprinkle of cheese. Finish with cilantro, a drizzle of the yogurt-lime sauce, and hot sauce or salsa if you like heat.

Taste and adjust: Add another squeeze of lime, extra salt, or more sauce to get it just right for you.