Beetroot Salsa Mexican Buddha Bowl

Dice the tomatoes, jalapeños and red onion and place in a bowl. Roughly chop the coriander and add to the bowl with the lime juice, toss to combine, season to taste and set aside.

Add the oil to a large saucepan and set over a medium-high heat. Add the sweetcorn and cook for 5-8 minutes, carefully turning until charred. Season and set aside.

Slice the avocado and prepare the rice according to pack instructions.

Divide the cherry tomato mixture, rice, Love Beets Beetroot Salsa, avocado, beans, sour cream and corn between two bowls, creating a little section for each. Garnish with remaining coriander or micro coriander and serve.