Cook your base. Make brown rice or quinoa according to package directions. Fluff and set aside. For cauliflower rice, sauté in a little oil with salt and pepper for 5–7 minutes until tender.

Mix the spice rub. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), salt, and pepper. Stir in lime zest.

Prep the salmon. Pat salmon dry. Drizzle with oil and lime juice, then sprinkle the spice rub evenly over the top. Press gently to help it stick.

Cook the salmon. Option A: Bake at 400°F (205°C) for 10–12 minutes, or until it flakes easily and the center is just opaque. Option B: Pan-sear skin-side down in a hot, lightly oiled skillet for 4–5 minutes, then flip and cook 2–3 minutes. Rest 2 minutes, then flake into large chunks.

Warm the beans and corn. Heat black beans and corn in a skillet with a splash of water or broth, plus a pinch of salt and pepper. Cook 2–3 minutes until warmed through. Alternatively, microwave in a bowl for 60–90 seconds.

Make the lime yogurt sauce. Whisk Greek yogurt, lime juice, honey, and a pinch of salt. Add a splash of water to reach a drizzleable consistency. Adjust salt and lime to taste.

Prep the veggies. Halve tomatoes, dice bell pepper, and finely chop red onion. Slice avocado just before serving. Chop cilantro.

Assemble the bowls. Divide rice or quinoa among bowls. Add black beans, corn, tomatoes, bell pepper, and red onion. Top with flaked salmon and avocado.

Finish and serve. Drizzle with yogurt sauce. Sprinkle cilantro and any optional toppings. Serve with lime wedges for extra brightness.