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.
Reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, heat olive oil in a large skillet over medium-high heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 6-8 minutes until browned and cooked through.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 2 minutes to toast the spices.
Add the black beans, corn kernels, and diced red bell pepper to the beef mixture. Stir well and cook for an additional 3-4 minutes until heated through.
Fluff the cooked brown rice with a fork and divide evenly among four bowls.
Top each bowl of rice with the beef and vegetable mixture.
Add halved cherry tomatoes and sprinkle with chopped fresh cilantro and shredded cheddar cheese.
Add a dollop of plain Greek yogurt to each bowl and serve with lime wedges on the side for squeezing.
Serve immediately and enjoy your high protein beef burrito bowl.