Start cooking the rice according to package directions (typically a 1:2 ratio of rice to water, simmered for 15-18 minutes). While the rice cooks, prepare your mise en place by dicing the tomatoes into ½-inch pieces, slicing the avocado, chopping the cilantro, cutting the lime into wedges, and arranging the lettuce, cheese, salsa, and sour cream in small bowls for easy assembly. Having everything prepped and ready ensures smooth assembly once the protein is cooked.

Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the ground turkey and cook, breaking it apart with a spoon, until it's no longer pink and lightly browned (about 5-7 minutes). I like to let it sit for a minute between stirring to develop some color and deeper flavor. Once cooked through, reduce heat to medium and stir in all the dried spices: salt, black pepper, cumin, paprika, garlic powder, chili powder, onion powder, oregano, and cayenne pepper. Toast the spices in the turkey fat for about 30 seconds, stirring constantly, to awaken their flavors and prevent them from tasting raw or dusty.

In a separate small saucepan, heat the rinsed and drained black beans over medium heat, stirring occasionally, until warmed through (about 3-5 minutes). I prefer to warm them separately rather than mixing everything together, as it keeps the beans' texture intact and prevents them from absorbing too much of the turkey's fat. Season lightly with a pinch of salt if desired.

Once the rice has finished cooking, divide it evenly among serving bowls, creating a base layer. Top each bowl with a portion of the spiced ground turkey from Step 2, followed by the warm black beans from Step 3. Arrange the prepped toppings around and on top of each bowl: lettuce, diced tomatoes, sliced avocado, cheese, a dollop of salsa, a dollop of sour cream, and fresh cilantro. Serve each bowl with a lime wedge on the side for squeezing over the top.