Spicy Red Lentil Breakfast Burrito Bowls
Breakfast burritos are an amazing way to fuel up for the day. I try not to stress too much about the ingredients. I almost always have red lentils at the ready, but if I am looking for something easy, I’ll swap those out for black beans (simmered in cumin and chili powder). Avocados make a great replacement for cheese and toasted pumpkin seeds are always something I keep in the campervan pantry. If you’ve got them, go ahead and throw some Pickled Red Onions in there as well!
Ingredients
- 1 tbsp extra virgin olive oil
- 1 yellow onion diced
- 1 tbsp garlic minced
- 1 tbsp cumin
- 1/2 tbsp chili powder
- 2 tbsp tomato paste
- 1 cup red lentils rinsed and picked free of debris
- 2 cups water + 1-2 more cups on reserve
- heirloom tomatoes chopped as additional garnishment
- homefries optional garnishment (see recipe below)
- avocado sliced as optional garnishment
- toasted pumpkin seeds optional garnishment; find the recipe here
Instructions
- Heat up a large skillet. When hot, add the olive oil and heat until shimmering. Add the onions and sauté on medium-low heat until browned. About 10-12 minutes.
- Add the garlic and sauté for 1-2 minutes more.
- Add the cumin and chili powder and sauté until fragrant. About 1-2 minutes.
- Add the tomato paste and increase the heat to medium. Sauté until the tomato paste becomes a dark red. About 2-3 minutes.
- Add the lentils and stir to coat. Add 2 cups of water and bring to a simmer. Cover and simmer until the lentils become soft. You will need to add more water as the lentils absorb it.
- Serve with avocado, homefries, chopped heirloom tomatoes and toasted pumpkin seeds
Tried this recipe?Let us know how it was!