Chipotle Lentil Burrito Bowls

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5 from 9 votes

These Chipotle Lentil Burrito Bowls are a must make for a delicious and healthy meal that's easy to make and packed with flavor! With so many tasty toppings to choose from, these beautiful burrito bowls are a breeze to customize and they can even be meal prepped for the week!

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Servings: 2 servings

Calories: 486 kcal

Course: Main Course

Cuisine: Vegetarian

Ingredients

CHIPOTLE LENTILS

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

BURRITO BOWLS

1 cup yellow rice or extra if a larger portion is desired, cooked
1 cup romaine lettuce finely chopped
1 cup tomato chopped
½-¾ cup black beans
½-¾ cup corn (canned or steamed from frozen)
1 jalapeno pepper sliced, small
2-4 TBSP guacamole
2 TBSP sour cream (regular or vegan) plus extra to taste
2 TBSP cilantro fresh leaves

EXTRA TOPPING OPTIONS

tortilla chips for added crunch
green onion chopped
bell pepper raw or sautéed, sliced
salsa
Pico de Gallo
red onion pickled
hot sauce or taco sauce

Instructions

Cup of Yum

Rinse and prep 1/2 cup of lentils
In a medium pot, bring 1 + ½ cups of water to a boil, then add lentils and reduce to simmer. Add enchilada sauce and spices and stir to mix. Cover with the lid slightly tipped to vent and simmer for 20 minutes or until lentils are tender and cooked though.
While the lentils cook, you'll have enough time to cook rice (via package instructions) and prep the remaining burrito bowl ingredients and toppings.
Once the lentils are ready, remove from heat and stir. The mixture will thicken as it cools. Add any additional seasoning to taste during this step. Sometimes I'll add an extra pinch of salt and cumin. If you'd like the lentils spicy you could add hot sauce, spicy taco sauce, or cayenne pepper.
Now it's time to get our burrito bowl on! Divide lentil mixture, cooked rice, and lettuce between bowls. Top with black beans and veggies all your favorite toppings and extras, saving the guacamole and sour cream for last. Dive in while it's hot and enjoy!

MEAL PREP INSTRUCTIONS

Leftover lentils will keep for up to 4 days (or the same as typical leftovers) in the fridge and can be frozen for up to a month. Whenever I make lentils for burrito bowls or tacos I always make some extra so I have lunch sorted for the following day or two.
You can assemble your bowls in meal prep containers and keep extras like sour cream, guac, tortilla chips and strips, etc… in little baggies or lidded containers on the side so you can heat up the hot components of the bowls then pile on the fresh toppings at the end.

Notes

No enchilada sauce? Sauce-ify your lentils using your favorite salsa or taco sauce. Add a little and increase to taste.
Prepping all the toppings and extras while the lentils cook will save on time – which is always a plus!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on any swaps or additional topping added and enjoy!

Nutrition Information

Calories 486kcal (24%) Carbohydrates 87g (29%) Protein 23g (46%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Cholesterol 7mg (2%) Sodium 1563mg (65%) Potassium 1139mg (24%) Fiber 25g (100%) Sugar 13g (26%) Vitamin A 3265IU (65%) Vitamin C 28mg (31%) Calcium 120mg (12%) Iron 8mg (44%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 486

% Daily Value*

Calories	486kcal	24%
Carbohydrates	87g	29%
Protein	23g	46%
Fat	7g	11%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Cholesterol	7mg	2%
Sodium	1563mg	65%
Potassium	1139mg	24%
Fiber	25g	100%
Sugar	13g	26%
Vitamin A	3265IU	65%
Vitamin C	28mg	31%
Calcium	120mg	12%
Iron	8mg	44%

* Percent Daily Values are based on a 2,000 calorie diet.