Boil water in a kettle and add to a pan on high heat. Once it bubbles, add the rice and stock cube. Lower heat to a simmer, cover and cook for 15 minutes or until all the water is absorbed and the rice is soft.

Meanwhile, add oil to a frying pan on medium heat. Throw in the chopped onion and stir until slightly translucent. Add the garlic and stir. 

Add the cumin, coriander ,salt and pepper, mixed beans and tomato purée. Once stirred a few times, add a few tablespoons of water to add moisture. 

Once the water has evaporated in the frying crumble in the falafels and continue to stir until the falafels are heated. Remove the falafel/bean mix and set aside.

Microwave the kale in a bowl of water until slightly soft then drain. Heat up the pan you were using before and add the kale to get it slightly crispy. 

Once the rice is fully cooked, stir through the vegan pesto.

Assemble all the components in your favourite bowl and top with your chosen dips, avocado and optional chopped coriander.