The 40 days and nights of Lent are a time for reflection and anticipation of Easter's arrival. Fasting, which for many Christians includes skipping meat and animal products each Friday, also is a part of the preparation, and individuals who are unaccustomed to going meat-free may need to expand their culinary repertoire. The following recipe for "Herby Rice and Black Bean Salsa Burrito Bowl" from Niki Webster's "Rainbow Bowls" is full of protein-rich beans, flavorful herbed rice and avocado. It can be enjoyed as a quick and easy, meatless lunch or dinner.

Herby Rice and Black Bean Salsa Burrito Bowl

Serves 2

Splash of olive oil

100 grams sugar snap peas

1 avocado, flesh sliced

For the rice:

2 tablespoons extra virgin olive oil

250 grams cooked basmati rice

Juice of 1/2 lime

1 teaspoon maple syrup

40 grams fresh herbs, such as coriander, flat-leaf parsley, mint and dill, chopped

Sea salt and black pepper

For the black bean salsa:

240 grams canned black beans, drained and rinsed

2 tablespoons sun-dried tomato paste

100 grams cherry tomatoes, chopped

Juice of 1/2 lime

4 tablespoons fresh mint, shredded

1/2 teaspoon sea salt flakes

Pinch of chili flakes

1. To make the rice, add 1 tablespoon of the oil to a frying pan with the cooked rice, lime juice and maple syrup. Fry for 1 to 2 minutes on a medium heat, then add the fresh herbs. Add the remaining tablespoon of oil and season with salt and pepper. Set aside and keep warm.

2. Set a small frying pan or griddle pan on a medium heat. Add a splash of olive oil and the sugar snap peas and fry for 2 to 3 minutes until a little charred.

3. To make the black bean salsa, add all the ingredients to a bowl and stir to combine.

4. To serve, load two bowls with the rice mixture, black bean salsa, sugar snap peas, and sliced avocado.