In a small bowl or jar, combine the olive oil, fresh lime juice, and cumin. Whisk or shake vigorously until the dressing emulsifies and the cumin is evenly distributed. Taste and adjust — you want a bright, tangy dressing with a warm, earthy undertone from the cumin. Set it aside while you build the bowls.

Divide the cooked quinoa or farro between two bowls as your base. Working in sections or layers, add the rinsed black beans, corn, and diced red pepper. Take your time arranging the components — a grain bowl should look as good as it tastes, and keeping the ingredients distinct lets each person mix them as they eat.

Lay the Teriyaki Roar jerky strips across the top of each bowl. Just before serving, drizzle the lime-cumin vinaigrette over everything and toss gently to combine, or leave it layered and let each person dress their own. The teriyaki flavor of the jerky pairs perfectly with the bright lime and earthy cumin. Serve at room temperature or slightly warmed.

Not keto or Whole30 as written due to Teriyaki Roar's sugar content — swap to Original Dyno or Caveman Pepper for a stricter low-carb version.