Prep your base. Warm leftover rice in the microwave or on the stove with a splash of water. If using cauliflower rice, sauté it quickly with a touch of oil and salt until tender.

Sauté the veggies. Heat a skillet over medium with a little oil. Cook the diced bell pepper and red onion with a pinch of salt until soft and slightly caramelized, 4–6 minutes. Stir in a pinch of taco seasoning for extra flavor.

Warm the beans. Add black beans to the skillet for 1–2 minutes, just until warmed through. If the pan looks dry, add a tablespoon of water to keep things saucy.

Scramble the eggs. In a separate nonstick pan, melt a little butter or swirl in oil. Whisk eggs with a pinch of salt and pepper, then cook gently over medium-low heat, nudging with a spatula until soft and glossy. Remove from heat so they don’t overcook.

Season thoughtfully. Sprinkle a small amount of taco seasoning over the eggs, then taste. Adjust with salt, pepper, or more seasoning as needed.

Assemble the bowls. Start with rice, then add the pepper-onion-bean mix, followed by eggs. Spoon cottage cheese along one side of the bowl for creamy contrast.

Add fresh toppings. Layer on tomatoes, avocado, a handful of spinach, and a sprinkle of shredded cheese. Spoon over salsa, add cilantro, and finish with a squeeze of lime.

Customize the heat. For a kick, add pickled jalapeños or hot sauce. For mild bowls, stick with a gentle salsa and extra lime.

Optional protein boost. If using sausage, bacon, or chorizo, cook it before the veggies and set aside. Crumble or chop, then scatter over the bowl before serving.

Serve immediately. Enjoy warm, or let it cool and pack it up for a grab-and-go meal.