Bring the pan to the boil. Once boiling, pop a lid on the pan and turn the heat down to very low. Simmer the rice gently for 8-10 mins, then remove from the heat. Allow the rice and beans to sit in the pan, lid on, for 5-10 mins to steam. This will finish cooking the rice.

Peel the avocados and slice into thin wedges. Pop them in a bowl and squeeze over the juice from half a lime. Season with salt and pepper and toss to coat.

rim the bottom off the lettuce and divide the leaves between bowls. Grate in the zest from 1 lime and squeeze in the juice from half a lime. Scoop the cooked rice and beans, and the roasted veg, into the bowls. Top with slices of avocado, dollops of the yogurt and torn coriander leaves. Serve with wedges of the remaining lime on the side for squeezing.

Warm your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Halve the peppers and scoop out the seeds and white pith. Slice the peppers into thin strips. Top and tail the courgette, then slice it into bite-sized chunks. Peel the onions and slice them into thin wedges.

Tumble all the veg into a roasting tin and add the whole cherry tomatoes. Dust over 1 tsp smoked paprika and a good pinch of salt and pepper. Drizzle over 1 tbsp oil and toss the veg to coat in the oil and seasoning. Slide into the oven and roast for 30-40 mins, turning halfway, till the veg are tender and caramelised at the edges.

While the veg roast, drain the mixed beans. Warm a medium pan over a gentle heat. Tip 1 tbsp fajita seasoning into the dry pan and cook for 1-2 mins, stirring, till it starts to smell aromatic. Add the mixed beans and rice to the pan. Pour in 500ml hot water from the kettle and add a good pinch of salt. Stir to combine.