High-Protein Chipotle Lentil Burrito Bowls

Name: High-Protein Chipotle Lentil Burrito Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican, Latin American, American
Ingredients: 150g dried lentils (brown or green); 450ml vegetable broth; 180ml enchilada sauce; 2 chipotle peppers in adobo plus 2 tsp adobo sauce; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp salt; 1/2 tsp garlic powder; 250g boneless, skinless chicken breast, diced; 1 Tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/4 tsp salt; 120g cooked brown rice (or quinoa for extra protein); 150g chopped romaine lettuce; 150g chopped tomato; 1 red bell pepper, sliced and roasted; 200g black beans (canned, drained and rinsed); 100g corn (canned or steamed from frozen); 1 small jalapeño pepper, sliced; 60g pumpkin seeds, toasted; 150g plain Greek yogurt (0% fat); 60g reduced-fat cheese (cheddar or monterey jack), grated; 2-4 Tbsp guacamole; 30g fresh cilantro leaves; 2 Tbsp lime juice

15 steps

Prep:15minCook:25min

Chef's Notes: Heat Level: Adjust the number of chipotle peppers to control spiciness. For a milder version, remove the seeds from the chipotle peppers. Protein Variations: Ground turkey (250g) or lean ground beef (200g) can be substituted for chicken using the same cooking method. Vegetarian Enhancement: If using the tofu option, add 2 Tbsp hemp seeds to the tofu mixture for an additional protein boost. Time-Saving Tip: Use pre-cooked lentils and microwaveable brown rice to reduce cooking time to under 15 minutes. Cold Lunch Option: This bowl is delicious served cold for next-day lunches—the flavors actually develop further overnight.

Updated at: Fri, 28 Mar 2025 09:14:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1010.3 kcal (51%)

Total Fat25.2 g (36%)

Carbs119.5 g (46%)

Sugars13.3 g (15%)

Protein79.1 g (158%)

Sodium2997 mg (150%)

Fiber26.2 g (93%)

% Daily Values based on a 2,000 calorie diet

Instructions

Prepare Chipotle Lentils

Step 1

Rinse 150g lentils thoroughly under cold water.

Step 2

In a medium pot, bring 450ml vegetable broth to a boil, then add lentils and reduce to simmer.

Step 3

Add enchilada sauce, chipotle peppers, adobo sauce, and spices. Stir to combine.

Step 4

Cover with the lid slightly tipped to vent and simmer for 25 minutes or until lentils are tender.

Step 5

Remove from heat and let thicken slightly as it cools.

Prepare Protein

Step 6

In a medium bowl, combine paprika, cumin, garlic powder, and salt.

Step 7

Add diced chicken and toss to coat evenly.

Step 8

Heat olive oil in a skillet over medium-high heat.

Step 9

Add chicken and cook for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 75°C.

Prepare Rice and Vegetables

Step 10

Cook brown rice according to package instructions.

Step 11

If roasting bell pepper, toss with a light coating of olive oil and roast at 220°C for 15 minutes until edges begin to char.

Step 12

Prepare all remaining vegetables and toppings.

Assemble High-Protein Bowls

Step 13

Divide brown rice between two bowls, approximately 60g per bowl.

Step 14

Top each bowl with: 1/2 of the chipotle lentils 100g black beans 125g spiced chicken 50g corn 75g chopped lettuce 75g chopped tomato 1/2 sliced roasted red pepper Jalapeño slices to taste

Step 15

Add high-protein toppings: 75g Greek yogurt 30g grated cheese 30g toasted pumpkin seeds 1-2 Tbsp guacamole Fresh cilantro Lime juice