Method

Finely chop 1 tomato, 1 small onion, and a handful or coriander. Place in a bowl and add the juice of 1/2 a lime and a pinch of salt. Mix well and set aside in the fridge until serving.

Prepare 100g of rice according to the package instructions.

Heat 1 tbsp oil in a frying pan over medium heat. Add the chopped or minced garlic and fry for 1 minute. Add the beef alternative and paprika powder. Cook for about 5 minutes, stirring occasionally, until evenly browned. Add the white beans and grate in 1 tomato. Stir well and let simmer on a low heat for about 7 minutes. Season with salt and pepper to taste. 

Slice the plantain diagonally. Heat oil in a pan, then add the plantain slices once hot. Fry for 1 minute on each side until golden brown. Sprinkle with a little salt and drain on a paper towel.  

In a small bowl, combine the peanut butter, soy sauce, lime juice, honey and hot water. Mix until smooth. Add more hot water if needed for a runny consistency.

On each plate, arrange the rice, beans and "meat" mixture, fried plantains, pico de Gallo and avocado slices. Drizzle with your peanut butter sauce and enjoy.