Method

1. 1.

   Medium saucepan | Liquidiser

   
   

   Tip the pre-cooked rice into a mixing bowl, fluff it with a fork and transfer to a serving bowl

   
   

   Drain the black beans and sweetcorn and add them to the rice

   
   

   Halve the tomatoes, cut out the seeds and finely dice | Trim any stem and seeds from the pepper and finely dice | Peel and finely dice the onions | Add the diced vegetables to the rice and fold together

   
   

   Halve and carefully stone the avocados by tapping the stones firmly with the heel of a knife so that it lodges in the pits, then twist and remove the stones | Scoop the flesh into the liquidiser | Cut the lime in half and squeeze in most of the juice, catching any pips in your other hand | Rip the stem from the chilli, cut it in half lengthways and remove the seeds, if you prefer a milder flavour | Add the chilli, olive oil, plant-based milk, maple syrup and garlic powder to the liquidiser and whizz to a creamy sauce with a thick drizzling consistency, adding a splash more plant-based milk if necessary | Taste and adjust the seasoning as needed

   
   

   Finely slice the lettuce | Chop the coriander leaves and finely chop the stalks | Add the lettuce and coriander to the rice | Pour over the avocado dressing and stir everything together | Check the seasoning and add salt, pepper or remaining lime juice to taste

   
   

   Spoon into bowls to serve, drizzled with a little hot sauce