Vegan Korean-Tex-Mex Bibimbap Burrito Bowl

• 150 g Long-grain white rice
• 1 medium Cucumber, firm
• 2 tbsp Rice vinegar
• 1 medium Lime
• 2 cloves Garlic
• 2 tsp Toasted sesame oil
• 400 g Canned black beans
• 2 tbsp Gochujang
• 1 tbsp Soy sauce
• 1 medium Avocado, ripe
• 15 g Fresh coriander

1. Rinse the rice in cold water until the water runs mostly clear, then tip into a saucepan with 300 ml water. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Remove from the heat and leave covered for 8 minutes to finish steaming.
2. Meanwhile, thinly slice the cucumber and put it in a mixing bowl. Stir in the rice vinegar and the juice of half the lime, then set aside to lightly pickle while you cook the beans. Finely grate or crush the garlic.
3. Warm a large frying pan over medium heat and add 1 tsp of the toasted sesame oil. Add the garlic and cook for 30 seconds until fragrant. Tip in the black beans (with their liquid), then stir in the gochujang and soy sauce and simmer for 5 to 7 minutes until glossy and thick enough to coat the beans.
4. Halve, stone and slice the avocado. Roughly chop the fresh coriander and squeeze the remaining lime juice into a small bowl, then stir in the remaining 1 tsp toasted sesame oil to make a quick dressing. Taste the pickled cucumber and add a little more lime juice if you want it sharper.
5. Divide the rice between two bowls and spoon the gochujang black beans over the top. Add the pickled cucumber and avocado. Finish with the coriander and drizzle over the lime and sesame dressing.

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