Cook the base: Prepare brown rice or quinoa according to package directions. For a lighter option, sauté cauliflower rice in a little oil with salt and pepper until tender.

Prep the shrimp: Pat shrimp dry. In a bowl, toss with 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, black pepper to taste, and a pinch of red pepper flakes if you like heat. Add the zest of 1 lime and 1 minced garlic clove for extra punch.

Chop the veggies: Dice the red pepper, slice the cherry tomatoes, thinly slice the red onion, and shred the cabbage or lettuce. Cube the avocado last to keep it fresh.

Warm the beans and corn: Heat a small skillet over medium. Add the black beans and corn with a splash of water and a pinch of salt and cumin. Cook 3–4 minutes until warmed through. Set aside.

Make the yogurt-lime sauce: Stir together Greek yogurt, juice of 1 lime, 1 tablespoon olive oil, a pinch of salt, and a little lime zest. Thin with a teaspoon of water if needed. Taste and adjust salt and lime.

Cook the shrimp: Heat a large skillet over medium-high. Add a drizzle of oil. Cook shrimp in a single layer 2–3 minutes per side until opaque and lightly browned. Squeeze the juice of 1/2 lime over the shrimp and toss off heat. Do not overcook.

Assemble the bowls: Add a scoop of rice or quinoa. Top with black beans and corn, shrimp, cabbage or lettuce, tomatoes, red pepper, and avocado. Spoon on the yogurt-lime sauce. Finish with chopped cilantro and a wedge of lime.

Optional extras: Add salsa, a sprinkle of cotija, pickled jalapeños, or crushed tortilla chips for crunch.