• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and courgette into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, finely chop onion. Roughly chop cucumber and radish. Drain and rinse red kidney beans. • In a medium bowl, combine radish, cucumber and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste and set aside.

• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. • When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion until tender, 4-5 minutes. • Add Mexican Fiesta spice blend, tomato paste and remaining garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Stir in vegetable stock powder, water (for the sauce) and kidney beans and cook until slightly reduced, 2-3 minutes.

• Stir roasted veggies through the chilli. Season with salt and pepper.

• Divide garlic rice between bowls. Top with red kidney bean and roast veggie chilli, cucumber salsa and corn chips. • Sprinkle with some pickled jalapeños (if using). • Tear over coriander. Serve with plant-based mayo. Enjoy! TIP: Jalapeños are spicy! Add less if you're sensitive to heat, or leave them out, if preferred!