Cheesy Lentil Burrito Bowl
Cheesy Lentil Burrito Bowl
Ingredients
For the Lentil Base
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 cups cooked brown lentils, (from 2 pouches or 1 15-ounce can, rinsed and drained)
- 1/2 cup vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly and Toppings
- 3 cups cooked rice, warm
- 1 1/2 cups shredded cheddar cheese
- 1 avocado, diced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 jalapeño, sliced (optional)
Instructions
- 1
Heat olive oil in a large skillet or pot over medium heat. Add diced red onion and cook until softened, about 3-4 minutes.
⏱️ 4 min
- 2
Add minced garlic, chili powder, cumin, and smoked paprika to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Stir in the canned diced tomatoes (undrained), cooked lentils, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and let it cook for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min
- 4
Season the lentil mixture with salt and black pepper to taste. Remove from heat.
⏱️ 1 min
- 5
To assemble the burrito bowls, divide the warm cooked rice among 4 bowls. Top each with a generous portion of the cheesy lentil mixture.
⏱️ 1 min
- 6
Sprinkle each bowl with shredded cheddar cheese. The residual heat from the lentils and rice will melt the cheese slightly.
⏱️ 1 min
- 7
Garnish with diced avocado, a dollop of sour cream, fresh cilantro, and a lime wedge. Add sliced jalapeño if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Lentil Burrito Bowl
For the Lentil Base
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 cups cooked brown lentils, (from 2 pouches or 1 15-ounce can, rinsed and drained)
- 1/2 cup vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly and Toppings
- 3 cups cooked rice, warm
- 1 1/2 cups shredded cheddar cheese
- 1 avocado, diced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 jalapeño, sliced (optional)
Instructions
- 1
Heat olive oil in a large skillet or pot over medium heat. Add diced red onion and cook until softened, about 3-4 minutes.
⏱️ 4 min - 2
Add minced garlic, chili powder, cumin, and smoked paprika to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Stir in the canned diced tomatoes (undrained), cooked lentils, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and let it cook for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min - 4
Season the lentil mixture with salt and black pepper to taste. Remove from heat.
⏱️ 1 min - 5
To assemble the burrito bowls, divide the warm cooked rice among 4 bowls. Top each with a generous portion of the cheesy lentil mixture.
⏱️ 1 min - 6
Sprinkle each bowl with shredded cheddar cheese. The residual heat from the lentils and rice will melt the cheese slightly.
⏱️ 1 min - 7
Garnish with diced avocado, a dollop of sour cream, fresh cilantro, and a lime wedge. Add sliced jalapeño if desired.
⏱️ 1 min