Name: Vegan Burrito Bowl
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups romaine (chopped); 2 tbsp lime vinaigrette (recipe below); 0.5 cup cooked brown rice; 0.5 cup lentil walnut taco meat (recipe below); 0.5 cup corn & bean salad (recipe below); 0.25 cup guacamole (recipe below); null handful tortilla chips; null to_garnish fresh cilantro; 2 tbsp fresh lime juice (from about 1 lime); 2 tbsp apple cider vinegar; 1 tbsp dijon mustard; 2 tsp maple syrup (or agave); 0.5 tsp black pepper; 0.5 tsp cumin powder (or cumin seeds); 0.33 cup extra virgin olive oil; 2 tbsp extra virgin olive oil; 4 cloves garlic (minced); 1 cup walnuts (chopped finely); 2 cups cooked black lentils (or use green or french lentils. Don’t use red lentils); 1 can diced tomatoes (14 oz); 0.5 null chipotle pepper (minced); 2 tsp chipotle sauce (from the can of chipotle peppers); 1 tsp oregano; 1 tsp cumin powder; 1 tsp salt; 1 can red kidney beans (or black beans, drained and rinsed); 2 cups frozen corn (or fresh corn, thawed or grilled or quick sautéed if fresh); 1 null ripe tomato (diced); 0.25 cup red onion (diced (optional)); 0.25 cup fresh cilantro (chopped)

Instructions

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1

Place the romaine (2 cups) in your serving bowl, and toss with the lime vinaigrette (2 tbsp).
2

Add the cooked brown rice (0.5 cup), lentil walnut taco meat (0.5 cup), corn & bean salad (0.5 cup), guacamole (0.25 cup), and garnish with a [handful tortilla chips] and fresh [fresh cilantro].
3

Place the fresh lime juice (2 tbsp), apple cider vinegar (2 tbsp), dijon mustard (1 tbsp), maple syrup (2 tsp), black pepper (0.5 tsp), cumin powder (0.5 tsp), and extra virgin olive oil (0.33 cup) into a jar. Tighten the lid and shake until emulsified.
4

Warm extra virgin olive oil (2 tbsp) in a skillet over medium heat. Add the garlic (4 cloves), and sauté for about 30 seconds or until fragrant and slightly golden. Be careful not to burn it.
5

Add the walnuts (1 cup), and stir well. Toast for about 3 minutes, or until fragrant.
6

Add the cooked black lentils (2 cups), diced tomatoes (1 can), [0.5-1 chipotle pepper], chipotle sauce (2 tsp), oregano (1 tsp), cumin powder (1 tsp), and salt (1 tsp). Stir well, and bring to a simmer.
7

Cook for 10 minutes, then season to taste with salt (0.5 tsp) if needed.
8

Place the red kidney beans (1 can), frozen corn (2 cups), tomato (1 ripe), red onion (0.25 cup), fresh cilantro (0.25 cup), salt (0.5 tsp), and [juice of 1 lime] into a mixing bowl and stir well. Season to taste with more salt if necessary.
9

Place the avocados (2 ripe), red onion (0.25 cup), pepper (0.5 jalapeno), cilantro (0.5 cup), [juice of 2 limes], and sea salt (0.5 tsp) in a mortar and pestle and mash until your desired texture is reached. Tip: I actually like to mash mine with a fork first, then switch to the pestle so that I don't make too much of a mess.