Tex-Mex inspired bowl with seasoned black beans, brown rice, bell pepper, corn, and avocado with fresh salsa.
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.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.