Recipe: Rainbow lunch bowl

Colourful and full of goodness, what’s not to love about this lunch bowl. This recipe is both vegan and gluten-free and packed with plant-based protein thanks to the paprika-spiced tofu and edamame beans, and healthy fats from the avocado.

Ideal at home or as a packed lunch (although if you are taking as a packed lunch take the avocado and a knife with you to prepare when you are ready to eat or it will turn brown).

Ingredients

Half a sachet of quick-cook brown rice

1/2 an avocado

1/2 cup grated carrot

1/2 cup cucumber (halved and cut into slices)

1/2 cup edamame beans

1/2 cup cherry tomatoes (halved)

140g cubed tofu

Optional toppings: Pickled red onions, chilli flakes, sesame seeds, lime

Tofu marinade:

1 tsp maple syrup

1tbsp tamari (or soya sauce if not gluten-free)

1 tsp extra virgin olive oil

1 tsp paprika

A pinch of salt

Method

1. Preheat the oven to 180 degrees.

2. Mix together the maple syrup, tamari, olive oil, paprika and a pinch of salt in a large bowl, then add the tofu cubes and coat in the marinade.

3. Place the tofu cubes on a baking tray and bake for 20 minutes.

4. Meanwhile cook the rice according to instructions (I usually just heat it on the hob for 2 minutes in a tiny drop of water) and cook the edamame beans for 4 minutes.

5. Once everything is ready it’s time to assemble your bowl! Add each ingredient and then scoop out half an avocado and add on top.

6. Finally top with any optional extras and enjoy.