Cheesy Chickpea Burrito Bowl

• While the rice is cooking, drain sweetcorn. Drain and rinse chickpeas. Grate carrot. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • While the corn is cooking, roughly chop baby spinach leaves and tomato. Thinly slice red onion.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave pickled onion mixture in 30 second bursts until softened. • To the bowl with the charred corn, add pickled onion, the spinach and tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until tender, 2-3 minutes.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. To the pan with carrot, add Tex-Mex spice blend, tomato paste and remaining garlic and cook until fragrant, 1-2 minutes. • Add chickpeas, mild chipotle sauce (see ingredients), the water(for the chickpeas) and the plant-based butter. Simmer until slightly thickened, 1-2 minutes. • Season, then sprinkle evenly with shredded Cheddar cheese. Cover with a lid or foil until cheese is slightly melted, 2-3 minutes.