Taco-Seasoned Lentil and Rice Bowl -

The popularity of plant-based meals has surged in recent years, as more people seek nutritious and delicious alternatives to traditional meat-centric dishes. One standout option is the Taco-Seasoned Lentil and Rice Bowl, a vibrant and satisfying meal that packs a punch of flavor while remaining entirely plant-based.

Taco-Seasoned Lentil and Rice Bowl

Looking for a quick and healthy meal? Try this Taco-Seasoned Lentil and Rice Bowl that beautifully blends the comfort of lentils and brown rice with vibrant vegetables and taco spices. Its an easy weeknight dinner packed with protein and fiber, making it both satisfying and nutritious. Perfect for those busy nights when you want something wholesome yet delicious. Save this recipe for later and enjoy a cozy, feel-good meal tonight!

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Ingredients

1 cup brown or green lentils, rinsed and drained

1 cup long-grain brown rice

1 medium onion, finely diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

2 tablespoons extra-virgin olive oil

1 can (14 oz) diced tomatoes, with juices

2 tablespoons taco seasoning (store-bought or homemade)

1 teaspoon ground cumin

Salt and pepper, to taste

3 cups vegetable broth or water

1 can (15 oz) black beans, rinsed and drained

1 cup corn (canned or frozen)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional toppings: avocado slices, shredded cheese, sour cream, sliced jalapeños

Instructions

Cook the Rice:

- In a medium saucepan, combine 1 cup of brown rice with 2 cups of vegetable broth or water.

- Bring to a rolling boil, then reduce the heat to low. Cover the saucepan and simmer for approximately 40-45 minutes, or until the rice is tender and all liquid has been absorbed.

- Once cooked, remove from heat and let it sit, covered, for an additional 10 minutes. Finally, fluff the rice with a fork to separate the grains.

Prepare the Lentils:

- In a large pot, combine the rinsed lentils and 3 cups of vegetable broth.

- Bring the mixture to a boil, then reduce the heat and allow it to simmer uncovered for 20-25 minutes, or until the lentils are tender but not mushy.

- If there is any excess liquid, drain it and set the lentils aside.

Sauté the Vegetables:

- In a large skillet, heat 2 tablespoons of olive oil over medium heat.

- Add the diced onion and bell pepper to the skillet, sautéing for about 5-7 minutes, until the vegetables soften.

- Incorporate the minced garlic and continue to sauté for another 1-2 minutes, or until the garlic becomes fragrant.

Combine Ingredients:

- To the skillet with the sautéed vegetables, add the cooked lentils, canned diced tomatoes (along with their juices), taco seasoning, ground cumin, and the black beans.

- Stir everything together until well combined, and let the mixture heat through for 5 minutes. Season with salt and pepper to your taste.

Add Corn:

- Gently fold in the corn and cook for an additional 2-3 minutes until heated through.

Assemble the Bowl:

- In each serving bowl, layer a generous amount of the fluffy brown rice, followed by the hearty taco-seasoned lentil and bean mixture on top.

Garnish and Serve:

- Top each bowl with a sprinkle of fresh cilantro and a squeeze of lime juice for a burst of freshness.

- Add any optional toppings as desired, such as creamy avocado slices, shredded cheese, tangy sour cream, or spicy jalapeños for an extra kick.

Enjoy your nutritious and flavorful Taco-Seasoned Lentil and Rice Bowl!

Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings