Barbecue Lentil Burrito Bowl

This Vegan Barbecue Lentil Burrito Bowl is the perfect plant-based and gluten-free bowl of deliciousness! Made with savory barbecue lentils, cilantro rice, and sautéed peppers.

Course Main Course
Cuisine American
Keyword lentils, onions, peppers
Prep Time 30 minutes
Cook Time 15 minutes


Barbecue Lentils

  • 1 Cup Green Lentils
  • 2 Cups Water
  • 1/2 Cup Barbecue Sauce
  • 1 Tbs Hot Sauce
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper

Cilantro Lime Rice

  • 1 1/2 Cups Medium-Grain White Rice
  • 1 1/2 Cups Water
  • 1/2 Tsp Salt
  • 2 Tbs Avocado Oil
  • 1/3 Cup Chopped Cilantro
  • Juice from 1 Lime or more, to taste

Sautéed Onions and Peppers

  • 1 Green Bell Pepper sliced
  • 1/2 Red Onion sliced
  • 1 Tbs Avocado Oil
  • Pinch of Salt

Bowl Add-Ons

  • Pico de Gallo
  • Your Favorite Salsa
  • Fresh Cilantro


  1. First, make the lentils. Add the lentils and water to pot and bring to a boil. Once boiling, reduce to a simmer and cook until all liquid is absorbed (about 20-25 minutes). When done, remove from heat add in the salt, barbecue sauce, hot sauce, and black pepper, and stir. Set aside.

  2. While lentils are cooking, make the rice. Add the rice, water, and salt to a pot and bring to a boil. Once boiling, reduce to a simmer and cook until all of the rice is absorbed. When done, remove from heat and add in the avocado oil, cilantro, and lime juice. Fluff with a fork, then set aside.

  3. Cook the onions and peppers next. Bring the avocado oil to medium heat in a NON-STICK sauté pan. Once the oil is hot, add in the onions, peppers, and salt and sauté until the veggies are browned in places, about 5-7 minutes or so.

  4. Build your bowls - add in the rice and lentils, then layer on the veggies and any other toppings you like.

  5. Enjoy!

Recipe Notes