Fajita Burrito Bowl

Bring a large pot of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook, uncovered for 25-30 min or until tender. Drain once cooked.

Peel and finely slice the red onion. Deseed and finely slice the green pepper. Drain and rinse the red kidney beans and sweet corn kernels. Slice the lime into wedges.

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the onions and peppers with a pinch of salt and fry for 5 min until softened. Add the fajita seasoning (spicy!) and red kidney beans and fry for 2 min further. Remove from the heat and season with black pepper.

Meanwhile, slice the avocado in half and remove its stone. Scoop the one half of avocado (reserving the other half) out of its skin using a spoon into a a blender with the cashew nuts, water, tomato paste, nutritional yeast, garlic onion powder, paprika, cumin powder, squeeze of lime juice to taste, a pinch of turmeric powder, the olive oil, salt and black pepper. Blend for 2-3 min until completely smooth and set aside.

Finely chop the coriander leaves. Chop the cherry tomatoes in half. Cube and spoon the flesh of the remaining avocado and scoop into a small bowl and season with a pinch of salt.

Divide the brown rice among bowls and top with the fajita vegetables, corn, cherry tomatoes, remaining avocado and a generous dollop of the dressing. Garnish with the coriander, remaining lime wedges and serve the remaining dressing on the side.