Cook the grains: Start your rice or quinoa according to package directions. For extra flavor, cook in broth and finish with lime zest and chopped cilantro.

Prep the toppings: Chop lettuce, halve cherry tomatoes, dice red onion, slice jalapeño, and roughly chop cilantro. Rinse and drain beans. Slice avocado just before serving to prevent browning.

Mix the taco spice blend: In a small bowl, combine 1.5 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon coriander, 1/4 to 1/2 teaspoon cayenne (to taste), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Sauté aromatics: Heat 1 tablespoon oil in a large skillet over medium heat. Add finely chopped onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Brown the turkey: Add ground turkey. Break it up with a spatula and cook until no longer pink, about 5–7 minutes. If there’s excess liquid, let it simmer off so the meat can brown slightly.

Season and simmer: Sprinkle the spice blend over the turkey. Stir in tomato paste (or sauce) and cook 1 minute to bloom the spices. Pour in broth, bring to a simmer, and cook 3–4 minutes until thickened and glossy. Squeeze in the juice of 1/2 lime. Taste and adjust salt, lime, or heat.

Make the creamy-lime drizzle: In a small bowl, stir together 1/2 cup Greek yogurt or sour cream, juice of 1/2 lime, 1–2 teaspoons hot sauce or minced chipotle, a tiny squeeze of honey, and a pinch of salt. Thin with a teaspoon of water if needed.

Warm the beans and corn: In a small skillet, warm beans and corn with a splash of water, a pinch of salt, and a squeeze of lime for 2–3 minutes.

Assemble bowls: Add a base of rice or quinoa. Top with a generous scoop of spicy turkey, then beans and corn. Add lettuce, tomatoes, red onion, avocado, and jalapeño. Drizzle with crema. Finish with cilantro and a lime wedge. Add cheese if you like.

Serve: Offer extra hot sauce, salsa, or tortilla strips for crunch. Enjoy warm.