Speedy burrito bowl

This is a way to use up some leftovers! Rice, kidney beans and half avocados get used in this protein-packed vegan lunch full of variety and flavour. I always have red peppers and spring onions in the fridge as they last for ages.

Makes: 1 lunch
 
75g cooked kidney beans (great if you have some leftover)
1 small spring onion, chopped
¼ red pepper, chopped
½ avocado, peeled and chopped
Handful of baby plum or cherry tomatoes, cut in half
1 tsp rapeseed or olive oil
½ tsp mild chilli powder
75g cooked black rice or lentils
Wedge of lime
Handful coriander (optional)
 

1. Put the kidney beans, spring onions, red pepper, avo and tomatoes in a bowl.
2. In a small bowl, mix together the oil and chilli powder. Spoon into the mixture and stir.
3. Put the leftover cooked rice or lentils in your lunchbox, and add the bean mixture. Add the lime and coriander, if using, and squeeze over the lime just before eating.

 
 
From Packed. Photo by HaaralaHamilton.