Veggie Burrito Bowls (Gluten-free!)

This recipe is so simple, can be prepped in less than 20 minutes (uses my favorite kitchen appliance, the Instant Pot) and is extremely satisfying that you won’t crave Chipotle again! The real bonus is my kids LOVE this recipe and request it weekly…mom win!

Veggie Burrito Bowls (serves 4)

2 cups dry brown lentils

3 cloves garlic (minced)

4 cups low sodium vegetable or chicken broth

12 zucchini

1 red onion

1 red bell pepper

6 mushrooms

1 cup fresh cilantro

3/4 cup cotija cheese (crumbled)

1 avocado

1 Tbsp cumin

1 Tbsp garlic powder

1 Tbsp onion powder

2 tsp smoked paprika powder

2 tsp black pepper

Pinch of sea salt

Using an Instant Pot, add lentils, broth and 2 cloves of garlic. Seal and press “multigrain” setting and let it cook. While the lentils are cooking, wash and chop all veggies (except for cilantro) and add to a large bowl. Add 1 clove of minced garlic with all spices and mix well. Place all prepped veggies onto two baking sheets lined with parchment paper. Roast in oven on convection at 450 degrees for 20-25 minutes, or until veggies are golden brown. One lentils and veggies are done cooking, assemble bowls: scoop out lentils in bowl layered with two scoops of veggies and topped with finely chopped cilantro, dollop of sour cream, 1/4 avocado and sprinkle of cotija cheese. If desired, add some salsa or hot sauce for a little kick and enjoy!