Lunch recipe
Packable vegan rice boxes with kidney beans, sweetcorn, tomatoes, pepper, cucumber, lettuce, lime, and smoky taco spices.
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Ingredients
large frying pan, mixing bowls, knife, chopping board, colander, fork
Method
Halve the cherry tomatoes, dice the red pepper and cucumber, shred the little gem lettuce, roughly chop the coriander, drain the sweetcorn, drain and rinse the kidney beans, and cut the limes in half.
Heat 1 tablespoon olive oil in a large frying pan over a medium heat. Add the kidney beans, sweetcorn, smoked paprika, ground cumin, a pinch of salt, and 2 tablespoons water, then cook for 4 to 5 minutes until hot and lightly glossy.
Heat the microwave basmati rice to pack instructions, then fluff it into a large bowl. Stir in the remaining olive oil, juice of 1 lime, half the coriander, and a pinch of salt.
Toss the tomatoes, red pepper, cucumber, remaining coriander, and juice of half a lime in a bowl. Taste and add a small pinch of salt if the tomatoes need lifting.
Line four lunch boxes or bowls with shredded little gem. Add lime rice, spoon over the warm kidney bean and sweetcorn mix, then add the tomato cucumber salsa.
Squeeze over the remaining lime just before eating, or pack the wedges separately if the boxes are for later. Let the bean mix cool before closing lunch boxes.
