Deconstructed Burrito Bowl

250g pre-cooked quinoa; 1 x 400g tin black beans, drained and rinsed; 1 x 185g tin sweetcorn, drained; 1 red pepper, de-seeded and diced; 1 banana shallot, finely diced; 1 tsp sweet smoked paprika; half tsp cumin; half tsp garlic powder; juice of 1 lime; 1 tbsp olive oil. Per person, to serve: 50g iceberg lettuce, shredded; 20g low-fat cheddar cheese, grated; quarter of an avocado, sliced; 75g cooked chicken, shredded; sea salt and freshly ground black pepper

METHOD

Put the pre-cooked quinoa into a mixing bowl, along with the black beans, sweetcorn, red pepper and banana shallot.

Add the spices, garlic, lime juice and olive oil, and mix together until it is all evenly coated. This will keep in the fridge for three to four days.

For each serving, place the iceberg lettuce in the base of a bowl/jar or airtight container.

Top with some of the quinoa mix, cheddar, avocado, shredded chicken.