Fish Free Pickled Jalapeño Lentil Burrito Bowls with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the cilantro-lime rice
- 1 cup long-grain white rice
- 1 ¾ cups water
- ½ tsp salt
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
For the pickled jalapeños
- 4 fresh jalapeños, thinly sliced into rounds
- ½ cup white wine vinegar
- ½ cup water
- 1 tsp sugar
- 1 tsp salt
For the spiced lentils
- 1 cup brown or green lentils, rinsed
- 2 ½ cups vegetable broth
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp salt
- 1 can (14 oz) diced tomatoes, with juices
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 ripe avocados, sliced or diced
- 1 can (15 oz) black beans, drained and rinsed
- lime wedges, for serving (optional)
- sour cream, for serving (optional)
Can be omittedsour cream
Instructions
- 1
Combine the white wine vinegar, water, sugar, and 1 tsp salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Place the sliced jalapeños in a small bowl, pour the hot brine over them, and let sit at room temperature for at least 20 minutes until lightly softened and tangy.
- 2
While the jalapeños pickle, combine the rice, 1 3/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let steam, covered, for 5 minutes.
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