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Chipotle Lentil Burrito Bowls

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
15 mins
Total Time
35 mins
Servings: 2 servings
Calories: 486 kcal
Course: Main Course
Cuisine: Vegetarian

Ingredients

CHIPOTLE LENTILS
  • 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
BURRITO BOWLS
  • 1 cup cooked yellow rice (or extra if a larger portion is desired)
  • 1 cup finely chopped romaine lettuce
  • 1 cup chopped tomato
  • ½-¾ cup black beans
  • ½-¾ cup corn (canned or steamed from frozen)
  • 1 small jalapeño pepper sliced
  • 2-4 TBSP guacamole
  • 2 TBSP sour cream (regular or vegan) plus extra to taste
  • 2 TBSP fresh cilantro leaves
EXTRA TOPPING OPTIONS
  • tortilla chips for added crunch
  • chopped green onion
  • sliced bell pepper raw or sautéed
  • salsa
  • Pico de Gallo
  • pickled red onions
  • hot sauce and/or taco sauce

Instructions

    Cup of Yum
  1. Rinse and prep 1/2 cup of lentils
  2. 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.
  3. While the lentils cook, you'll have enough time to cook rice (via package instructions) and prep the remaining burrito bowl ingredients and toppings.
  4. 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.
  5. 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
    Cup of Yum
  1. 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.
  2. 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 Monounsaturated Fat 3g Cholesterol 7mg (2%) Sodium 1563mg (65%) Potassium 1139mg (33%) Fiber 25g (100%) Sugar 13g (26%) Vitamin A 3265IU (65%) Vitamin C 28mg (31%) Calcium 120mg (12%) Iron 8mg (44%)

Nutrition Facts

Serving: 2servings

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.