RECIPE OF THE WEEK: Herby Rice and Black Bean Salsa Burrito Bowl

The forty days and nights of Lent are a time for reflection and anticipation of Easter's arrival. Fasting, which for many Christians includes skipping meat and animal products each Friday, also is part of the preparation. Individuals who are unaccustomed to going meat-free may need to expand their culinary repertoire to ensure Friday meals continue to be filling and tasty.

This recipe for Herby Rice and Black Bean Salsa Burrito Bowl from Niki Webster's Rainbow Bowls (Sourcebooks) is full of protein-rich beans, flavorful herbed rice, and satisfying avocado. It can be enjoyed as a quick and easy, meatless lunch or dinner. This recipe serves two.

INGREDIENTS:

Splash of olive oil

100 grams sugar snap peas

1 avocado, flesh sliced

For the rice:

2 T extra virgin olive oil

250 grams cooked basmati rice

Juice of 1/2 lime

1 teaspoon maple syrup

40 grams fresh herbs, such as coriander, flat-leaf parsley, mint and/or dill, chopped

Sea salt and black pepper

For the black bean salsa:

240 grams canned black beans, drained and rinsed

2 Tsun-dried tomato paste

100 grams cherry tomatoes, chopped

Juice of 1/2 lime

4 T fresh mint, shredded

1/2 teaspoon sea salt flakes

Pinch of chili flakes

DIRECTIONS: To make the rice, add 1 tablespoon of the oil to a frying pan with the cooked rice, lime juice, and maple syrup. Fry for 1 to 2 minutes on medium heat, then add the fresh herbs. Add the remaining tablespoon of oil and season with salt and pepper. Set aside and keep warm.

Set a small frying pan or griddle pan on a medium heat. Add a splash of olive oil and the sugar snaps and fry for 2 to 3 minutes until a little charred.

To make the black bean salsa, add all the ingredients to a bowl and stir to combine.

To serve, load two bowls with the rice mixture, black bean salsa, sugar snaps, and sliced avocado.