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Turmeric Mexican Broth Bowl with Pinto Beans

Turmeric Mexican Broth Bowl with Pinto Beans A CIF Food Is Medicine lunch inspired by Mexican flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 2
Estimated Cost: 10
Calories: 450
Best Season: All Seasons
Dietary: Dairy-Free, High Fiber
Description
A CIF Food Is Medicine lunch inspired by Mexican flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep.
Ingredients:
  • 1 cup pinto beans
  • 1 cup brown rice
  • 1 avocado sliced
  • 1 cup tomatoes
  • 1 cup bell peppers
  • cilantro
  • lime juice
  • cumin
  • 1 tablespoon extra-virgin olive oil
  • black pepper to taste
Instructions
  1. 1
    Preheat oven to 400°F and line a sheet pan if desired,
    Combine ingredients with olive oil, herbs, spices, and citrus,
    Roast or bake until vegetables are tender and protein is cooked through,
    Serve warm with fresh herbs or lemon.
Keywords: turmeric mexican broth bowl with pinto beans, mexican, lunch, diabetes-friendly, plant-forward, high protein, high fiber, meal prep, 1 avocado sliced, 1 cup tomatoes
Read it online: https://www.mcmh.us/recipe-maker/turmeric-mexican-broth-bowl-with-pinto-beans/