Cook the rice. Make rice according to package directions. Fluff and keep warm. For extra flavor, stir in lime juice, chopped cilantro, and a pinch of salt.

Prep the veggies and toppings. Dice the bell pepper and red onion. Chop cilantro, slice the jalapeño, and cut the lime into wedges. Rinse and drain the black beans and corn if using canned.

Mix the seasoning. In a small bowl, combine 2 teaspoons chili powder, 1.5 teaspoons cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add a pinch of red pepper flakes if you like heat.

Sauté aromatics. Heat 1 tablespoon oil in a large skillet over medium heat. Add half the diced onion and all the diced pepper. Cook 3–4 minutes until softened. Add garlic and cook 30 seconds.

Brown the turkey. Push veggies to the side. Add the remaining oil and the ground turkey. Break it up with a spoon and cook until no longer pink, about 5–7 minutes.

Season and simmer. Sprinkle the spice mix over the turkey. Add tomato paste and broth. Stir and simmer 2–3 minutes until saucy and well coated. Taste and adjust salt, pepper, or lime.

Warm the beans and corn. Stir beans and corn into the skillet for 1–2 minutes, or warm them separately in the microwave. This keeps the bowl assembly simple.

Assemble the bowls. Add a scoop of rice to each bowl. Top with the turkey mixture, then add lettuce if using, avocado, salsa, cheese, extra onion, cilantro, jalapeño, and a squeeze of lime.

Finish and serve. Drizzle with Greek yogurt or sour cream. Add hot sauce if you like. Serve immediately while everything is warm and fresh.