Love making these bowls for #meatlessmonday! We are Chipotle obsessed so this is my vegan version. The best part is lentils are way more affordable than chicken or beef. I like making this on Monday then having leftovers all week for lunch!
1. Cook 1 cup of lentils in 3-4 cups of water according to package instructions (approximately 20-25 minutes).
2. While lentils are cooking, sauté 1/2 diced onion in olive oil for 5 minutes.
3. Once lentils are almost done, add 1 cup of the cooked lentils to the sautéed onion.
4. Add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp Chipotle powder, 1 tsp chili powder, and 1/2 tsp sea salt.
5. Stir in 1/2 cup water and 1/2 cup salsa.
6. Mash about half of the lentils in the pan. Let the mixture simmer for a few minutes until all of the water is absorbed. This is your lentil taco meat.
7. In a separate pan, sauté 2 bell peppers and 1 sliced onion in olive oil with a pinch of salt for about 10-12 minutes until softened and slightly caramelized.
8. Assemble your bowls with rice, the lentil taco meat, sautéed fajita vegetables, and a dollop of guacamole.
