Cook the base: Make your rice according to package directions. Fluff and set aside. If using cauliflower rice, sauté in a little olive oil with salt and pepper until tender.

Prep the produce: Dice bell pepper and red onion, halve cherry tomatoes, shred romaine, chop cilantro, and cube the avocado. Cut your lime into wedges.

Mix the seasoning: In a small bowl, combine 1.5 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Brown the beef: Heat a large skillet over medium-high. Add a drizzle of olive oil, then the ground beef. Break it up with a spatula and cook until browned, about 5–7 minutes. Drain any excess fat if needed.

Season and simmer: Sprinkle the spice mix over the beef. Stir to coat. Add a splash (2–3 tablespoons) of broth or water and let it simmer for 2 minutes to bloom the spices and keep the meat moist.

Warm the beans and corn: In a small pan, warm black beans and corn with a pinch of salt and a squeeze of lime. Alternatively, microwave in a bowl for 60–90 seconds.

Build your bowls: Start with a scoop of rice. Add a portion of the seasoned beef. Top with black beans, corn, bell pepper, red onion, tomatoes, and romaine.

Add the finishers: Spoon on avocado, fresh cilantro, and a squeeze of lime. If using, add a dollop of Greek yogurt, a sprinkle of cheese, and your favorite salsa or hot sauce.

Taste and adjust: Add a pinch of salt or another squeeze of lime if needed. Serve right away.