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:

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

Instructions:

  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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