Cook the rice: Rinse 1 cup rice until the water runs clear. In a pot, combine rice with 2 cups broth and a pinch of salt. Bring to a boil, reduce to low, cover, and cook until tender (about 15 minutes for white rice, 40–45 for brown). Fluff and keep covered.

Season the beans: In a skillet over medium heat, add 1 tablespoon oil. Stir in 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon oregano. Toast the spices for 30 seconds, then add rinsed black beans and 1/4 cup water. Simmer 3–5 minutes until warm and saucy. Salt and pepper to taste. Squeeze in a little lime.

Cook the veggies: In the same or a separate skillet, heat 1 tablespoon oil over medium-high. Add diced red onion and bell pepper with a pinch of salt. Sauté 4–5 minutes until softened and a bit charred at the edges. Add corn and cook 2 more minutes. Set aside.

Prep fresh toppings: Halve cherry tomatoes. Chop cilantro. Slice avocado. Cut limes into wedges. If using greens, chop them.

Make a quick lime-cilantro drizzle (optional): In a small bowl, mix 1/3 cup Greek yogurt or sour cream, zest of 1/2 lime, juice of 1/2 lime, 1 tablespoon minced cilantro, a pinch of salt, and a splash of water to thin.

Assemble the bowls: Add a scoop of rice to each bowl. Top with black beans, sautéed veggies, tomatoes, avocado, and greens if using. Spoon on salsa and the lime-cilantro drizzle. Sprinkle cilantro, add cheese or jalapeños if you like, and finish with a lime wedge.

Adjust seasoning: Add a pinch of salt, an extra squeeze of lime, or a dash of hot sauce to brighten everything up.