Vegan burrito bowl with black beans, brown rice and guacamole

Ingredients

For 1 serving

• Brown rice55 g
• Cooked black beans130 g
• Canned sweetcorn50 g
• Avocado50 g
• Tomatoes120 g
• Red onion20 g
• Iceberg lettuce50 g
• Lime1
• Cilantro4 g
• Taco seasoning1 teaspoon
• Extra virgin olive oil5 g
• Saltto taste

In season: June – September

Method

1. Bring a pan of water to the boil, salt it, rinse the brown rice and cook it over medium heat for 35 minutes, until tender but still firm to the bite; drain.
2. Meanwhile, halve the lime. Peel the avocado and mash it with a fork with the juice of half the lime and a pinch of salt until it is a rough purée: this is your guacamole.
3. Wash the tomatoes and cut them into small cubes, finely chop the red onion and coriander and mix them with the juice of the other lime half.
4. Wash the iceberg lettuce and shred it; drain and rinse the sweetcorn and the black beans.
5. In the last few minutes of the rice cooking, heat the oil in a small pan over medium heat, add the beans and taco seasoning and cook for 5 minutes, stirring, until hot and well flavoured; crush a few to make them creamy.
6. Build the bowl with lettuce, rice, beans and sweetcorn, then add the tomato salsa and the guacamole.