Vegan burrito bowl
These hearty vegan & gluten-free burrito bowls pop with flavor - bite after bite. Serve them with tortilla chips for dipping.
Servings: 6 people
Calories: 339kcal
Ingredients
For lentil taco meat
- ½ teaspoon avocado oil or your preferred oil
- ½ medium onion chopped
- 1 clove garlic minced
- 2 ½ cups cooked brown lentils (One package of Trader Joe's steamed lentils)
- 1 ½ cups black beans drained & rinsed
- 1 teaspoon ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon granulated onion
- Pinch of salt
- 2 Tablespoons water Plus more if necessary
- 1 teaspoon hot sauce Adjust more or less to taste
For vegan burrito bowls
- 3 cups cooked brown rice
- 3 cups chopped romaine lettuce or baby spinach
- ¾ cup pico de gallo store bought or homemade
- ¾ cup guacamole store bought or homemade
- ¼ cup pickled red onions optional
- ¼ cup pickled jalapenos optional
- Handful of cilantro for garnish
Instructions
To make the lentil taco meat
- Bring a large non-stick skillet to a medium heat with oil.
- Add onion and garlic to the skillet. Sauté a few minutes, until fragrant and translucent.
- Add cooked lentils, black beans, ancho chili powder, cumin, paprika, granulated onion, salt, and water to the skillet.If you're using a package of Trader Joe's steamed lentils, crumble it with your hands to break it up as you put it in the pan.
- Stir until the spices are evenly combined. Continue cooking for a few minutes more, until the lentil mixture is fully heated.
- Add hot sauce to taste and combine. Taste for spices and add more if needed.
- If the mixture starts to stick to the skillet, add a splash of water a Tablespoon at a time. Remove from heat and set aside.
To assemble vegan burrito bowls
- Warm frozen brown rice in the microwave until fully heated. Or cook rice from scratch according to package directions. (Be aware this will obviously take more time.)
- In each bowl, put a few generous spoonfuls of lentil taco meat, ½ cup brown rice, a handful of chopped romaine or baby spinach, 2 Tablespoons pico de gallo, 2 Tablespoons guacamole, 1 Tablespoon pickled red onions, 1 Tablespoon pickled jalapenos, and a sprinkling of cilantro.
- Repeat with the remaining bowls.
Notes
Ancho chili powder is different from standard chili powder, which tends to be a mix of spices. Ancho chili powder has just one ingredient - dried ancho chili peppers.
If you use a chili powder mix, it may include cayenne pepper, which will change the spiciness of this dish. Adjust accordingly.
This makes quite a bit of lentil taco meat. So you will likely have leftovers. If you do, finish them off in nachos, burritos, tacos, or taco salad.
To save time, I like to use frozen brown rice. Then I heat it in the microwave. If you'd prefer, you can make rice from scratch.
Store leftovers separately in the refrigerator. Except for the guacamole, the components will last 3 to 5 days.
Nutrition
Calories: 339kcal | Carbohydrates: 58g | Protein: 14g | Fat: 6g | Sodium: 241mg | Potassium: 802mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1850IU | Vitamin C: 11.6mg | Calcium: 61mg | Iron: 5.1mg
