FIRST STEP: PREPARE THE RICE

1. Cook the Rice: Begin by cooking your rice. In a medium saucepan, add the rice and water (or broth) along with a tablespoon of olive oil. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes (depending on whether you’re using white or brown rice), or until the rice is tender and all the liquid has been absorbed. Remove from heat and set aside.
2. Fluff the Rice: Once the rice is done, use a fork to fluff it and prevent it from becoming too sticky. Keep it covered to keep it warm while you prepare the other components.

SECOND STEP: SEASON AND COOK THE SALMON

1. Season the Salmon: In a small bowl, combine the chipotle chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the seasoning mixture evenly over both sides of the salmon fillets.
2. Cook the Salmon: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, place the salmon fillets skin-side down (if the skin is on) and cook for about 4-5 minutes per side, depending on the thickness of the fillets. The salmon should be golden brown on the outside and cooked through but still tender on the inside. Remove from heat and let it rest for a few minutes before flaking it into bite-sized pieces with a fork.

THIRD STEP: PREPARE THE Toppings

1. Prepare the Corn: If using fresh or frozen corn, cook it by heating it in a skillet with a little olive oil for about 5 minutes until it’s heated through and slightly charred. If using canned corn, simply drain and rinse it before adding it to the bowl.
2. Prepare the Vegetables: Slice the avocado, halve the cherry tomatoes, and thinly slice the red onion. Set aside.
3. Drain and Rinse the Black Beans: If you’re using canned black beans, drain and rinse them to remove excess salt and preservatives.

FOURTH STEP: MAKE THE DRESSING

1. Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, lime juice, chipotle chili powder, honey (or agave), and salt and pepper. Adjust the seasoning to taste, adding more honey for sweetness or more chili powder for extra heat.

FINAL STEP: ASSEMBLE THE BOWLS

1. Build the Bowl: Start by placing a generous portion of rice at the bottom of each bowl. Top with a handful of corn, black beans, sliced cherry tomatoes, red onion, and avocado.
2. Add the Salmon: Flake the chipotle-seasoned salmon into bite-sized pieces and arrange it on top of the vegetables.
3. Drizzle with Dressing: Spoon a generous amount of the creamy chipotle dressing over the top of the salmon and vegetables.
4. Garnish and Serve: Finish off the bowl with fresh cilantro leaves and lime wedges on the side for squeezing. Serve immediately and enjoy!