Rinse the brown rice or quinoa. In a medium saucepan, bring 2 cups of water or broth to a boil with ¼ teaspoon of salt. Add the grains, stir, reduce heat to low, cover, and simmer for 15-40 minutes. Remove from heat and keep covered for 5-10 minutes before fluffing.

Preheat your oven to 425°F (220°C). Toss sweet potato, bell pepper, and broccoli with olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway through.

Heat a large skillet over medium-high heat. If using very lean beef, add 1 tablespoon of olive oil. Sauté onion for 3-4 minutes, then add garlic and cook for 30 seconds. Add ground beef, cook for 5-7 minutes, then add remaining beef mixture ingredients and mix well.

In a small saucepan, combine black beans and corn with a splash of water, salt, and pepper. Warm gently for 3-5 minutes, then remove from heat.

Whisk together Greek yogurt, lime juice, garlic, cilantro, salt, and pepper in a small bowl. Add water for desired consistency, taste and adjust seasoning.

Halve cherry tomatoes, slice red onion, chop cilantro or parsley, and cut lime into wedges. Prepare avocado just before serving.

Divide cooked grains among bowls. Top with seasoned ground beef, roasted vegetables, beans, and corn. Sprinkle cheese and seeds, then layer with toppings. Finish with Greek yogurt or lime sauce, lime juice, and hot sauce if desired.

Assemble bowls in airtight containers for up to 4 days. Keep fresh toppings and sauce separate until ready to eat.