Burrito bowl with spiced seitan, rice and yogurt sauce

Ingredients

For 1 serving

• Seitan120 g
• Taco seasoning5 g
• White rice45 g
• Canned sweetcorn50 g
• Cooked black beans40 g
• Salsa60 g
• Lettuce30 g
• Nonfat Greek yogurt50 g
• Lime juiceto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, soy,

Method

1. Bring a pan of water to the boil, salt it and cook the rice over medium heat for 15 minutes, until tender; drain and dress it with half the lime juice.
2. Meanwhile crumble the seitan with your hands or chop it roughly with a knife. Heat the extra virgin olive oil in a pan over medium-high heat and fry it with the taco seasoning for 5 minutes, stirring, until golden and crisp at the edges.
3. Drain and rinse the sweetcorn and black beans and warm them in a small pan over medium heat with a splash of water for 2–3 minutes, until hot; season with salt.
4. Wash and dry the lettuce and shred it; mix the Greek yoghurt with the remaining lime and a pinch of salt.
5. Build the bowl with the rice, lettuce, seitan, sweetcorn, beans, Mexican salsa and lime yoghurt.