Easy Breezy Veggie Burrito Bowl with Falafel

• Rinse the rice to remove excess starch. Add 300ml salted water (per 2P) to the pot and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid. 
• Cook for 10 mins, then remove the pot from the heat. 
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
• Meanwhile, drain and rinse the beans in a sieve. Cut the tomato into 1cm chunks. Zest and halve the lime.

• Place a pan over medium-high heat with a drizzle of oil. 
• Add the remaining garlic and the Mexican spice mix to the pan.
• Fry until fragrant, 1 min. 
• Stir in the chopped tomatoes, chilli flakes, beans, stock and ½ sugar (per 2P).
• Bring to the boil then simmer until the sauce has thickened, 5-6 mins. 

NOTE: Adding falafel? Before cooking the beans, fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking. Remove once cooked.

• Meanwhile, halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh. Chop into 1cm chunks.
• Squeeze half the lime juice into a medium bowl.
• Stir in 1 tbsp oil (per 2P) then season to taste with salt and pepper.
• Stir the avocado and tomato through the dressing.

• Meanwhile, take 4 tortillas (per 2P) and slice into quarters to create triangles.
• Spread out on a lined baking tray, drizzle with oil and season with salt and pepper.
• Bake in the oven until crispy and golden, 5-7 mins.
• When the beans are ready, add the lime zest and honey to the pan. Squeeze in the remaining lime juice. 
• Stir to combine and season to taste with salt and pepper.