Name: Mexican rice bowl with tortilla chips
Total time: 20 min
Yield: (with leftovers)
Ingredients: 1 pack corn tortillas; 1-2 tbsp rapeseed oil; 1 pack pre-cooked brown rice; 1 pack pre-cooked lentils; 200g can kidney beans, drained; 200g can sweetcorn, drained; 1 red onion, finely sliced; 100g radishes, thinly sliced; 100g baby tomatoes, quartered; 1 fresh green chilli, thinly sliced; 2 gem lettuces, shredded; 25g bunch fresh coriander, roughly chopped; 1/2 tsp hot smoked paprika; 1 tsp ground cumin; 3 tbsp olive oil; 1 lime, grated zest and juice; 1 ripe avocado, peeled and sliced; soured cream or creme fraiche

Ingredients

For the tortilla chips

1 pack corn tortillas
1-2 tbsp rapeseed oil

For the rice bowl

1 pack pre-cooked brown rice
1 pack pre-cooked lentils
200g can kidney beans, drained
200g can sweetcorn, drained
1 red onion, finely sliced
100g radishes, thinly sliced
100g baby tomatoes, quartered
1 fresh green chilli, thinly sliced
2 gem lettuces, shredded
25g bunch fresh coriander, roughly chopped

For the dressing

1/2 tsp hot smoked paprika
1 tsp ground cumin
3 tbsp olive oil
1 lime, grated zest and juice

To serve

1 ripe avocado, peeled and sliced
soured cream or creme fraiche

Method

STEP 1
Pre-heat the oven to 200°C/gas mark 6. Cut each tortilla wrap into 8 triangles and lay these on a baking sheet. Brush with oil and sprinkle with salt. Bake in an oven for 8mins, until the chips start to brown. Leave to cool for 5mins and they will crisp up like magic!
STEP 2
Whisk the dressing ingredients together. Combine the rice bowl ingredients in a bowl and toss with the dressing ingredients.
STEP 3
Serve in bowls, with avocado slices and soured cream.

Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (www.katepercys.com).