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Chipotle Lentil Burrito Bowls Recipe

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3.8 from 9 reviews

This Chipotle Lentil Burrito Bowl is a flavorful, nutritious, and easy-to-make meal perfect for a quick lunch or dinner. Featuring tender lentils simmered in enchilada sauce and chipotle peppers, paired with yellow rice, fresh vegetables, black beans, and tasty toppings, this bowl offers a spicy, smoky, and satisfying taste with a blend of textures. Ideal for meal prepping, it’s versatile and can be customized with your favorite toppings like guacamole, sour cream, salsa, and more.

Ingredients

Lentil Mixture

  • ½ cup dried lentils (brown or green)
  • 1 ½ cups water or vegetable broth
  • ¾ cup enchilada sauce
  • 1 chipotle pepper in adobo plus 1 tsp adobo sauce
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp garlic powder

Rice

  • 1 cup cooked yellow rice (or more for larger portions)

Vegetables & Beans

  • 1 cup finely chopped romaine lettuce
  • 1 cup chopped tomato
  • ½ to ¾ cup black beans
  • ½ to ¾ cup corn (canned or steamed from frozen)
  • 1 small jalapeño pepper, sliced
  • Sliced bell pepper (raw or sautéed)

Toppings & Extras

  • 2-4 tablespoons guacamole
  • 2 tablespoons sour cream (regular or vegan), plus extra to taste
  • 2 tablespoons fresh cilantro leaves
  • Tortilla chips (for added crunch)
  • Chopped green onion
  • Salsa
  • Pico de gallo
  • Pickled red onions
  • Hot sauce and/or taco sauce

Instructions

  1. Rinse and Prep Lentils: Thoroughly rinse ½ cup of dried lentils under cold water to remove any debris or dust.
  2. Cook Lentils: In a medium pot, bring 1 ½ cups of water (or vegetable broth) to a boil. Add the rinsed lentils, then reduce the heat to a simmer. Stir in ¾ cup enchilada sauce, 1 chipotle pepper in adobo along with 1 tsp of adobo sauce, ½ tsp ground cumin, ½ tsp chili powder, ½ tsp salt, and ¼ tsp garlic powder. Cover the pot with the lid slightly tipped to allow ventilation and let simmer for about 20 minutes, or until the lentils are tender and cooked through.
  3. Prepare Rice and Toppings: While the lentils cook, prepare 1 cup of yellow rice according to package instructions. Chop the remaining vegetables and prep toppings such as lettuce, tomatoes, black beans, corn, jalapeño slices, cilantro, and others of choice.
  4. Season and Adjust Lentils: When the lentils are cooked, remove the pot from heat and stir the mixture well. The lentils will thicken as they cool. Taste and add additional seasoning if desired, such as extra salt, cumin, or spicy elements like hot sauce or cayenne pepper.
  5. Assemble Burrito Bowls: Divide the lentil mixture and the cooked yellow rice between two bowls. Top with chopped romaine lettuce, black beans, corn, tomatoes, jalapeños, sliced bell pepper, cilantro, and your favorite toppings. Finish with guacamole and sour cream just before serving. Serve with tortilla chips for added crunch.
  6. Meal Prep Instructions: Leftover lentil mixture can be stored in the refrigerator for up to 4 days or frozen for up to one month. Assemble bowls ahead of time in meal prep containers and store cold toppings like sour cream, guacamole, and fresh veggies separately to add after reheating the hot components.

Notes

  • For extra spice, add hot sauce, spicy taco sauce, or cayenne pepper to the lentil mixture.
  • Use vegetable broth instead of water for richer flavor while cooking lentils.
  • Rice can be substituted with other grains like quinoa or cauliflower rice for variation.
  • Leftover lentils freeze well; thaw before reheating for best texture.
  • Customize toppings based on preference and availability to suit dietary needs.

Find it online: https://recipeplenty.com/chipotle-lentil-burrito-bowls-recipe/