Veggie Burrito Bowl

Whenever I bring leftovers from this meal to work, I always get questions about how I made it, and comments about how great it smells. I don’t usually share recipes on here, but thought I’d make an exception since I love this one so much, and it’s so easy to make.

What you’ll need:

1/2 cup uncooked lentils
1/2 cup rice (I use basmati)
2 cups vegetable stock (you can also use water with a bouillon cube)
1 can black beans
1 can diced tomatoes
1 packet Old El Paso Burrito spice

Optional Toppings:

Sour cream
Shredded cheese
Hot sauce
Sautéed peppers and onions
Spicy red pepper flakes
Chili spice
Black pepper


  1. Rinse lentils and black beans and add to the pot with rice, vegetable stock, and spice mix
  2. Bring the pot to a boil and then turn down to simmer, with lid on until all liquid is absorbed
  3. Drain the diced tomatoes and add into the pot – if you like to add additional spices, this is where I usually do
  4. Continue to simmer with the lid off to allow the flavours to combine while preparing other toppings 
  5. Add your base and any additional toppings into a bowl, and enjoy!


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