Smoky Turkey Loaded Rice Plate

Let's Cook

1. Step 1.

   Reheat the herby turkey meatballs, cooked rice, and roasted peppers, courgette and onion until piping hot throughout. If using a microwave, cover loosely and heat in 30-second bursts, stirring gently between bursts, until the meatballs are steaming and the rice is hot all the way through; if using a pan, warm over medium heat with a splash of water to prevent sticking.

2. Step 2.

   While the rice and vegetables reheat, drain and rinse the black beans if canned, then warm them briefly in a small pan over medium heat or in the microwave until heated through. Meanwhile, slice or cube the avocado and pick the coriander leaves.

3. Step 3.

   Once the rice is hot, spoon it into a wide bowl as the base, spreading it into an even layer. Arrange the reheated turkey meatballs, roasted peppers, courgette and onion, and warmed black beans over the rice in separate sections or however you like.

4. Step 4.

   Add the avocado pieces on top, then drizzle over the smoky Mexican yogurt. Squeeze fresh lime juice over the bowl to taste, and finish with a scattering of coriander leaves and a pinch of chilli flakes.