Soyrizo Lentil Rice Bowls
These Soyrizo Lentil Rice Bowls are the best vegan dinner! Plenty of veggies, zesty soyrizo & cooked lentils in broth - served over rice with crispy bread!
Ingredients
- 2 tablespoons olive oil
- 1 poblano pepper deseeded and cut in strips
- 1/2 red onion sliced
- 1/2 jalapeño diced
- 2 cloves garlic diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes optional
- 6 ounces soyrizo crumbled
- 2 cups cooked lentils
- 2 cups broth I used vegan beef broth*
- cilantro, rice, toasted bread for serving
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the peppers, red onion, garlic and dry seasonings. Cook down for 5 minutes.
- Add the crumbled soyrizo and cook for another couple minutes. Add in the cooked lentils & broth and bring to a boil. Lower the heat and simmer until the broth has reduced by about half. Taste and add salt if needed.
- Serve hot over rice with cilantro and crusty bread.
Video
Notes
*You can find vegan beef broth here, or sub your favorite broth.
The nutrition info doesn't include the rice or bread.
Calories: 293kcal, Carbohydrates: 30g, Protein: 18g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Sodium: 345mg, Potassium: 783mg, Fiber: 13g, Sugar: 3g, Iron: 6mg
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