Mexican buddha bowl

Preheat oven 200°C fan forced.

Cut pumpkin and capsicum into 3cm pieces. Arrange in a small roasting pan with the onion. Spray lightly with oil, sprinkle over the fajita spice mix and turn to coat. Roast for 20 minutes or until vegetables are golden and tender.

Meanwhile, cook the egg in a small saucepan of water for 6 minutes for soft boiled or 8 minutes for hard boiled. Refresh in cold water, peel and cut in half.

Cook rice according to packet instructions and spoon over the base of a bowl. Add pumpkin, capsicum, onions, black beans, tomato and lettuce. Top with avocado, egg and coriander leaves.

Squeeze over the lime to serve.

TIP: All the ingredients (except mashed avocado) can be prepared 1-2 days ahead. Store in airtight containers in the fridge and assemble when ready to serve. You can cook a double batch of the spiced roasted vegetables and store in an airtight container in the fridge for 4–5 days. Sachets of fajita spice mix are available in the Mexican section of the supermarket.