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)
From Packed. Photo by HaaralaHamilton. Comments are closed.
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