Cook the brown rice or quinoa according to package instructions; set aside.

Heat olive oil in a large skillet over medium heat. Add ground turkey and cook for about 5-7 minutes until browned, breaking it apart as it cooks.

Stir in taco seasoning and ¼ cup water; simmer for a few minutes until well combined.

Add sliced bell peppers to the skillet and sauté for an additional 3-4 minutes until slightly softened.

Mix in black beans and heat through for about 2 minutes.

Assemble bowls by placing cooked grains at the bottom, topping with turkey mixture, salsa, avocado slices, and shredded cheese.