Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 40 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
While the rice cooks, heat olive oil in a large skillet over medium-high heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the black beans, corn kernels, and diced red bell pepper to the beef mixture. Cook for an additional 3-4 minutes until heated through and the bell pepper is slightly tender.
To assemble the burrito bowls, divide the cooked brown rice evenly among four bowls.
Top each bowl with the beef and vegetable mixture.
Add halved cherry tomatoes, chopped cilantro, and shredded cheddar cheese on top.
Add a dollop of plain Greek yogurt to each bowl and garnish with a lime wedge for squeezing over the top.
Serve immediately and enjoy your high protein beef burrito bowl.