Start the rice first. Rinse it until the water runs clear, then cook according to the package instructions. Once done, fluff with a fork, and toss with salt, chopped cilantro, and a squeeze of lime.

If using cauliflower rice, cook it in a skillet with a teaspoon of oil and a pinch of salt for 3 to 5 minutes until tender.

Season the protein with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.

Heat a skillet with oil until shimmering. Add the protein and cook until browned and done.

For chicken or steak, let it rest for a few minutes, then slice it thin.

Push the protein aside or remove it, then toss in sliced onions and peppers. Cook until lightly charred and tender.

If using tofu, press it dry and cook until crispy on the outside.

Warm the beans and corn in the same pan or microwave.

Assemble the bowl with rice, protein, veggies, beans, corn, salsa, cheese, and dollop of sour cream or Greek yogurt.

Finish with avocado, cilantro, lime squeeze, and hot sauce if desired.

Taste and add salt as needed.