Vegetarian Classic Lentil Burrito Bowls

Total time50 min

Prep time15 min

Cook time35 min

4.9

(8)

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Ingredients

4 servings

For the cilantro-lime rice

1 cup long-grain white rice
1 ¾ cups water
½ tsp salt
3 tbsp fresh lime juice (from about 2 limes)
¼ cup fresh cilantro, finely chopped

For the spiced lentils

1 cup green or brown lentils, rinsed
2 ½ cups water
1 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp ground coriander
¼ 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
½ cup sour cream
½ cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
½ 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, 20–25 minutes. Drain any excess water and set aside.

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