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