Vegan Chipotle-Style Burrito Bowl

This recipe blends the flavors of Chipotle with ingredients that have roots in the Old Testament, focusing on whole grains, legumes, and fresh produce.

Yields: 2 servings

Prep time: 20 minutes

Cook time: 25-30 minutes

Ingredients:

• Base:
• 1 cup cooked quinoa or brown rice
• Protein:
• 1 cup cooked lentils, or 1 cup of seitan
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• Salt and black pepper to taste
• "Salsa" & Vegetables:
• 1 cup chopped tomatoes
• 1/2 cup chopped cucumber
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Optional Toppings/Add-ins:
• 1 avocado, sliced or diced
• Shredded vegan cheese
• Shredded lettuce or cabbage
• Hot sauce (if desired)

Instructions:

1. Cook the base: Cook the quinoa or rice according to package directions.
2. Prepare the protein:
• Lentils: If using lentils, sauté them with the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper for 5-7 minutes until heated through and fragrant.
• Seitan: If using seitan, heat the olive oil in a skillet over medium heat. Add the seitan and the same spices. Cook, stirring occasionally, until the seitan is heated through and slightly browned.

1. Make the "salsa": Combine the chopped tomatoes, cucumber, red onion, cilantro, and lime juice in a bowl. Mix well.
2. Assemble the bowls: Divide the cooked quinoa or rice between two bowls. Top with the lentil or seitan mixture, and the tomato-cucumber mixture.
3. Add toppings: Add any desired toppings, such as avocado, shredded cheese, and shredded lettuce.
4. Serve: Enjoy immediately.