Vegan Lentil Burrito Bowl with Avocado Crema
Ingredients
Lentil taco meat
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeno, finely chopped
- 1 bell pepper, roughly chopped
- 1-2 cups finely chopped mushrooms
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tbsp soy sauce
- 1 cup cooked lentils
- 1/4 cup salsa
- salt and pepper to taste
Avocado crema
- 1 avocado
- 1 clove garlic
- 1/2 tsp salt
- juice from 1 lime
- 1/4 cup vegan yogurt
Optional sides
- quinoa or rice, as desired
Preparation
Heat oil in a skillet over medium heat. Add onion and cook for 5 minutes.
Add bell pepper and jalapeno and cook for 5 more minutes.
Add all remaining ingredients except for lentils and salsa, and cook for 5 more minutes.
Lastly, add lentils and salsa and cook for 5 more minutes. Set aside.
Blend together avocado crema ingredients in a food processor or blender.
If you don’t have a food processor or blender, mash the ingredients by hand.
Serve the taco meat with avocado crema and sides of choice.
Notes
This recipe makes enough for 2-3 burrito bowls.
