Recipe: Chipotle Lentil Burrito Bowls

INGREDIENTS: 

• ¾ cup dry green or brown lentils, rinsed
• ½ cup raw cashews
• 2 Chipotle peppers from a can of Chipotle peppers in adobo sauce
• ¼ cup water
• 1 tablespoon nutritional yeast
• ¼ cup olive oil + 1 teaspoon, divided
• ¼ teaspoon each: salt, black pepper, and garlic powder
• 1 lime, juiced
• 1 teaspoon apple cider vinegar
• 1 teaspoon maple syrup
• ½ red onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic - minced
• 1 tablespoon tomato paste
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• Cooked quinoa or grain of choice
• 2 cups chopped romaine 
• ½ sliced avocado 
• ½ cup cilantro, finely chopped

INSTRUCTIONS: 

1. Bring a small pot of water to a boil. Add dried lentils and cook until al dente, about 25 minutes. Drain and set aside.
2. In a heat-proof bowl, cover the cashews with boiling water (about 1-2 inches above the cashews) and soak for 20-30 minutes, then drain.
3. Add the soaked cashews, chipotle peppers, water, nutritional yeast, ¼ cup olive oil, salt, pepper, garlic powder, lime juice, vinegar, and maple syrup to a blender. Blend until smooth and creamy, then set aside.
4. Heat the remaining teaspoon of olive oil in a skillet over medium heat. Add onion and bell pepper, and cook for about 5 minutes. 
5. Add garlic and stir until fragrant, about 1 minute. Add tomato paste, cumin, paprika, and chili powder, and cook for another minute to toast the spices. Stir in the cooked lentils and mix well. 
6. Season to taste with salt and pepper. 
7. To assemble, divide quinoa into bowls and top with the lentil mixture, lettuce, avocado, sauce, and fresh cilantro.