Rinse 1 cup of brown rice or quinoa under cold water until it runs clear. In a medium saucepan, bring 2 cups of water or low-sodium broth to a boil with ¼ teaspoon salt. Add the grains, stir once, then reduce heat to low, cover, and simmer.

Once cooked, remove the saucepan from heat, keeping it covered for 5–10 minutes. Fluff the grains with a fork until light and airy.

Preheat the oven to 425°F (220°C). Toss cubed sweet potato, bell pepper, and broccoli with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Roast for 20–25 minutes.

Heat a large skillet over medium-high heat. If using very lean beef, add olive oil; sauté onion for 3-4 minutes, add garlic, then crumbled beef; cook for 5-7 minutes until browned.

Stir in soy sauce, tomato paste, smoked paprika, cumin, chili powder, oregano, black pepper, and salt. Cook for 2-3 minutes, adding water if necessary.

In a small saucepan, combine drained beans with corn and a splash of water. Warm gently for 3-5 minutes, then set aside.

Whisk together Greek yogurt, lime juice, garlic, chopped cilantro in a small bowl until smooth. Adjust seasoning.

Prepare fresh toppings: halve tomatoes, slice onion, chop herbs, cut lime. Slice avocado just before serving.

Assemble bowls with grains, beef, veggies, beans, and corn. Add cheese, toppings, and drizzle with sauce or hot sauce to taste.

For meal prep, store bowls in airtight containers; keep fresh toppings separate until ready to serve.