Tex-Mex inspired bowl with seasoned black beans, brown rice, bell pepper, corn, and avocado with fresh salsa.
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Cook brown rice according to package directions.
Drain and rinse black beans, then heat in a saucepan with cumin and a pinch of salt.
Dice bell pepper, tomato, onion, and avocado.
Warm corn in a skillet for 2-3 minutes.
Divide rice between two bowls and top with black beans, corn, bell pepper, and tomato.
Add sliced avocado and diced onion on top.
Squeeze lime juice over the bowls and garnish with fresh cilantro.
Vitamin C is water-soluble and rapidly cleared. Splitting between food sources and supplement extends plasma exposure across the day.
If the meal's iron is plant-based (non-heme), pair with the vitamin C in the recipe to boost absorption 2-3×. Avoid coffee or tea within 1h.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.