Prep the base: Cook your rice or quinoa according to package directions. Fluff and set aside. If using cauliflower rice, sauté with a little oil and salt until tender.

Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.

Season the fish: Pat the fish very dry with paper towels. Rub both sides with oil, then sprinkle the seasoning blend evenly. Let it sit for 5–10 minutes while you prep toppings.

Make the creamy sauce: Stir together Greek yogurt, mayonnaise, lime juice, hot sauce, and a pinch of salt. Taste and adjust with more lime or heat as you like.

Prep the veggies: Halve the cherry tomatoes, dice the bell pepper, finely chop the red onion, and chop the cilantro. Rinse and drain black beans. If using corn from a can, drain well; if using frozen, thaw and pat dry.

Cook the fish: Heat a large nonstick skillet over medium-high heat. Add a light drizzle of oil. Cook the fillets for 3–4 minutes per side, depending on thickness, until opaque and flaky in the center. Aim for an internal temperature of about 145°F/63°C. Remove to a plate and rest 2 minutes.

Flake the fish: Use a fork to gently break the fillets into large flakes. Squeeze fresh lime over the top and sprinkle with cilantro.

Warm the beans and corn: In the same skillet over medium heat, add the beans and corn with a pinch of salt and a squeeze of lime. Stir until heated through, 2–3 minutes.

Assemble the bowls: Add a bed of rice or quinoa and a handful of greens. Top with black beans and corn, fish flakes, tomatoes, peppers, onion, and avocado. Spoon over the creamy sauce and any extras like salsa or pickled jalapeños.

Finish with brightness: Zest a bit of lime over the bowl, add more cilantro, and a final pinch of salt to make the flavors pop.