Nourish bowl with brown rice, avocado, cherry tomatoes, beans and sriracha

Ingredient
Brown rice
Broccoli 2
Garlic
6 cloves
Cherry tomatoes
Coriander
Kidney beans 2 tins
Lemon 2
Avocado 2
Sriracha

Instructions

1

Bring a medium pot of salted water to the boil.
Preheat the oven to 200 degrees Celsius.

2

Cook the rice in boiling water for about 20 minutes, or until tender.

3

Cut the bottom 2 cm off the broccoli stalk. Peel the stalk using a potato peeler. Cut the broccoli florets off leaving long strips down through the stalk. Toss with oil, a pinch of salt and roast for 10 minutes, or until just starting to brown.

4

Mince the garlic.
Chop the cherry tomatoes in half and separate into two piles.
Roughly chop the coriander.
Open, strain and rinse the beans.

5

In a fry pan with a splash of oil, cook the garlic for 20 seconds before adding one pile of cherry tomatoes and beans, and a pinch of salt. Warm through.

6

Once the broccoli is cooked, transfer to a bowl (or toss in the pan). Add the cherry tomatoes, chopped coriander and lemon juice.

7

Cut the avocado in half, remove the stone and gently scoop out the flesh. Thinly slice.

8

Place everything in a bowl (or plate), drizzle with sriracha and dig in!

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