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For the dressing:
- Place the rice in a saucepan along with 250ml of water. Bring to the boil for 2-3 minutes, then reduce the heat and allow to simmer for 30-40 minutes until tender.
- Once cooked, transfer the rice to a large bowl. Set aside and allow to cool at room temperature.
- To make the dressing, whisk together the lime juice, olive oil, chilli flakes, maple syrup and soy sauce. Mix well and season to taste.
- Add the black beans, sweetcorn, coriander, spring onions, radishes, spinach and tomatoes to the cooled rice. Drizzle with half of the dressing and toss to combine; save the rest of the dressing for another time. Top with the avocado to serve.
Note: honey can be used as an alternative to maple syrup, if you wish.
Per Serving 641 kcals, 24.5g fat (4.7g saturated), 93.1g carbs, 11.6g sugars, 20.6g protein, 19.9g fibre, 0.201g sodium
Recipe courtesy of Aoife Howard