Coconut Free Classic Lentil Burrito Bowls
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Learn more āIngredients
4 servings
For the cilantro-lime rice
- 1 cup long-grain white rice
- 1 Ā¾ cups water
- Ā½ tsp salt
- 3 tbsp fresh lime juice (from about 2 limes)
- Ā¼ cup fresh cilantro, finely chopped
For the spiced lentils
- 1 cup green or brown lentils, rinsed
- 2 Ā½ cups water
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Ā½ tsp smoked paprika
- Ā½ tsp ground coriander
- Ā¼ tsp salt
For the bowls
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 cup cherry tomatoes, halved
- 1 medium avocado, sliced or diced
- Ā½ cup sour cream
- Ā½ cup shredded cheddar cheese
- Ā½ cup salsa
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
Combine the rice, 1 3/4 cups water, and 1/2 tsp salt in a small saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from the heat and let sit, covered, for 5 minutes.
- 2
While the rice cooks, combine the rinsed lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a steady simmer and cook until the lentils are tender but still hold their shape, 20ā25 minutes. Drain any excess water and set aside.
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