Rosemary demonstrates how to make this quick vegan lunch.
This recipe is ideal for using up leftover rice and turning it into a highly nutritious quick-to-prepare vegan lunch. Perfect for anyone whether you regularly follow a plant-based diet or not.
Per serving: 340 Calories, ?.?g fat
Prep time 10 mins
1 Green Portion Pot® cooked Basmati rice (boiled in water with a vegetable stock cube) or 90g uncooked weight Basmati rice if cooking from fresh
½ red onion finely chopped
1 pepper finely chopped
200g mixed beans, rinsed and drained
½ grated carrot
100g canned sweetcorn including the juice
1 tsp dried coriander leaf
Freshly ground black pepper
- Mix all the ingredients together in a large bowl and store in a refrigerator. Eat the same day.