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.