Burrito bowl with beans and sweetcorn

Ingredients (serves 2)

• Rice (dry)120 g
• Red kidney beans, cooked / tinned240 g
• Sweetcorn (tinned, drained)140 g
• Tomato150 g
• Bell pepper100 g
• Avocado70 g
• Lettuce leaves40 g
• Rapeseed / sunflower oil5 g

Also: Cumin, smoked paprika, garlic, lime or lemon juice, coriander, salt

Method

1. Get ready: rinse the rice (120 g). Drain the beans and sweetcorn and rinse them under the tap. Finely chop the garlic clove.
2. Pour 240 ml of water over the rice, season lightly with salt and bring to the boil over high heat (2–3 min). Cover and simmer over low heat for 12–15 min until the water is absorbed.
3. While the rice cooks, heat 1 tsp oil (5 g) in a frying pan over medium heat. Fry the garlic with the cumin and smoked paprika for 30 s, add the beans and warm them for 3–4 min, stirring now and then.
4. Cut the tomato and pepper into cubes, rinse the lettuce leaves and tear them up. Slice the avocado just before serving and sprinkle it with lime or lemon juice.
5. Divide the rice, beans, sweetcorn, vegetables and lettuce between 2 bowls. Sprinkle with coriander.