Cook the rice, drain and let it cool down a bit. Loosen the salad leaves and place them in cold water. Halve the avocado, remove the pit and peel, cut into thin slices and sprinkle with lime juice.
Cut the tomatoes into wedges and drain the beans and corn. Peel and cut the onion into very thin rings.
Cut the peppers into thin strips and fry them briefly in the frying pan with a little oil, season with salt and pepper
Fry the marinated pieces in some oil according to the instructions on the package.
Divide the salad leaves in the bowls and spread the rice on top. Then divide the vegetables all around and spoon the baked "pieces" on top and sprinkle the vegetables with some smoked paprika and garnish with fresh coriander, jalapeno pepper and lime.
TIPS: Slices of fresh jalapeno peppers can easily be preserved quickly with some vinegar, a little salt and a teaspoon of sugar. Leave them for an hour.
Delicious with tortilla chips and (vegan) creme fraiche.