Nourish bowl with brown rice, avocado, cherry tomatoes, beans and sriracha

Bring a medium pot of salted water to the boil.

Preheat the oven to 200 degrees Celsius.

Cook the rice in boiling water for about 20 minutes, or until tender.

Cut the bottom 2 cm off the broccoli stalk. Peel the stalk using a potato peeler. Cut the broccoli florets off leaving long strips down through the stalk. Toss with oil, a pinch of salt and roast for 10 minutes, or until just starting to brown.

Mince the garlic.

Chop the cherry tomatoes in half and separate into two piles.

Roughly chop the coriander.

Open, strain and rinse the beans.

In a fry pan with a splash of oil, cook the garlic for 20 seconds before adding one pile of cherry tomatoes and beans, and a pinch of salt. Warm through.

Once the broccoli is cooked, transfer to a bowl (or toss in the pan). Add the cherry tomatoes, chopped coriander and lemon juice.

Cut the avocado in half, remove the stone and gently scoop out the flesh. Thinly slice.

Place everything in a bowl (or plate), drizzle with sriracha and dig in!