Smoky Chipotle Lentil Vegan Bowl (Printable)

Smoky chipotle lentils with roasted poblano, brown rice, avocado, cilantro and toasted pepitas - bold, protein-rich bowl.

# What You’ll Need:

→ Lentils

01 - 1 cup dried brown or green lentils, rinsed
02 - 3 cups vegetable broth
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced
06 - 1 chipotle pepper in adobo sauce, finely chopped
07 - 1 tablespoon adobo sauce from chipotle can
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt or to taste
12 - 1/4 teaspoon black pepper

→ Roasted Poblano Peppers

13 - 2 large poblano peppers

→ Bowl Base & Toppings

14 - 2 cups cooked brown rice or quinoa
15 - 1 cup cherry tomatoes, halved
16 - 1 avocado, sliced
17 - 1/4 cup fresh cilantro, chopped
18 - 1/4 cup red onion, thinly sliced
19 - 1 lime, cut into wedges
20 - 1/4 cup toasted pepitas
21 - Vegan sour cream or cashew crema, optional

# How-To Steps:

01 - Preheat oven to 425°F. Place poblano peppers on a large baking sheet and roast for 20 to 25 minutes, turning occasionally, until the skin is blistered and blackened. Transfer to a bowl, cover, and steam for 10 minutes. Peel off the skin, remove seeds and stems, and slice into strips.
02 - While peppers are roasting, heat olive oil in a medium saucepan over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute.
03 - Stir in chipotle pepper, adobo sauce, smoked paprika, cumin, and oregano. Cook for 1 minute until aromatic.
04 - Add rinsed lentils and vegetable broth. Bring to a boil, then decrease heat to maintain a simmer. Cover and cook for 25 to 30 minutes, until the lentils are tender and most liquid is absorbed. Season to taste with salt and black pepper.
05 - Divide the cooked brown rice or quinoa among four bowls.
06 - Top bowls with smoky chipotle lentils, roasted poblano strips, cherry tomatoes, avocado slices, red onion, cilantro, pepitas, and a dollop of vegan sour cream or cashew crema if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • Its the kind of meal that leaves you feeling energized and completely satisfied, like you just did something good for your body without sacrificing any pleasure
  • The texture contrast between creamy lentils, charred peppers, and crisp toppings makes every bite interesting
  • Meal prep dreams come true, actually tasting better the next day as flavors meld together
02 -
  • Lentils continue absorbing liquid even after cooking, so dont worry if they look a little soupy when you turn off the heat
  • Chipotle heat varies wildly between brands, start with half a pepper if youre sensitive to spice
  • Room temperature lentils taste better than piping hot in this bowl, giving toppings a chance to shine without wilting
03 -
  • Toast your pepitas in a dry pan until they're golden and fragrant, watching carefully since they burn fast
  • Let the lentil mixture sit for 10 minutes off the heat before serving, allowing flavors to settle and intensify

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