Cook the base: Make your rice or preferred base according to package directions. Fluff and keep warm. If using cauliflower rice, sauté in a little oil with salt and pepper for 3–5 minutes.

Prep the produce: Dice the onion and bell pepper. Mince the garlic. If using jalapeño, remove seeds for milder heat and dice.

Mix the spices: In a small bowl, combine 1.5 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Adjust to taste.

Sauté aromatics: Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic and jalapeño and cook 30 seconds until fragrant.

Brown the turkey: Add ground turkey to the skillet. Break it up with a spatula. Cook 5–7 minutes until no longer pink and lightly browned in spots.

Season and simmer: Sprinkle in the spice mix. Stir in tomato paste (or salsa) and cook 1 minute. Pour in broth or water and bring to a simmer. Add black beans and corn if using. Simmer 3–5 minutes, until thickened and glossy. Taste and adjust salt, pepper, or chili powder.

Make the lime crema (optional): In a small bowl, mix Greek yogurt or sour cream with lime zest, 1–2 teaspoons lime juice, and a pinch of salt. Thin with a splash of water if needed.

Assemble the bowls: Add a scoop of rice to each bowl. Top with the turkey mixture. Add shredded lettuce, tomatoes, red onion, avocado, and cheese if you like. Spoon on salsa or crema. Finish with chopped cilantro and a squeeze of lime.

Serve: Offer hot sauce on the side and extra lime wedges. Enjoy warm.