Cook the rice. Make 2 cups cooked rice according to the package. Fluff and keep warm. For extra flavor, add a pinch of salt and a squeeze of lime at the end.

Prep the produce. Dice the onion and bell pepper, mince the garlic, and rinse and drain the beans. Set out your toppings so assembly is easy.

Brown the protein. Heat 1 tbsp oil in a large skillet over medium-high. Add ground turkey (or beef), breaking it up with a spoon. Cook until no longer pink and slightly browned, about 6–8 minutes. If using tofu, crumble it and press out moisture first, then sear until golden.

Add aromatics. Stir in onion and bell pepper with a pinch of salt. Cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Season generously. Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne (if using), 1 tsp salt, and pepper. Stir for 30 seconds to bloom the spices.

Make it saucy. Add tomato paste and cook 1 minute. Pour in broth and stir to form a glossy, slightly thick sauce that coats the meat. Simmer 2–3 minutes.

Stir in beans and corn. Fold in the black beans and corn. Warm through for 2–3 minutes. Squeeze in half the lime juice and taste. Adjust salt, pepper, or lime as needed.

Prep the creamy elements. In a small bowl, mix Greek yogurt with a pinch of salt, pepper, and a little lime juice for a quick, tangy sauce.

Assemble the bowls. Add a scoop of rice to each bowl. Top with the taco protein mixture. Add lettuce, tomatoes, avocado, cilantro, green onions, and jalapeño. Spoon on salsa and the yogurt sauce. Add cheese if you like.

Finish and serve. Squeeze the remaining lime over the bowls. Serve warm with extra salsa on the side.