Chipotle Lentil Fajita Bowls

These Chipotle Lentil Fajita Bowls are crazy tasty and so easy to make!

Course Main Course
Cuisine Vegetarian
Keyword Chipotle Lentil Fajita Bowls
Servings 2 servings
Author Peas and Crayons


  • 1/2 cup diced onion
  • 1 tsp chopped garlic
  • 1.5 tsp ground cumin
  • 1 Tbsp dried chipotle pepper powder
  • 1/2 tsp dried oregano
  • 1 Tbsp chili powder
  • 1 cup dried lentils
  • 2 1/2 cups low sodium veggie broth water works in a pinch
  • 1 cup salsa or can of diced tomatoes
  • Fresh spinach
  • Peppers & onions sliced
  • Zucchini chopped
  • Avocado sliced
  • Fresh Cilantro chopped
  • Hot sauce optional


  1. In a large pot, saute the diced onions, garlic, and a sprinkle of chipotle powder in a teaspoon of grape seed oil.
  2. When the onions are translucent, add the lentils and veggie broth and 1/2 the salsa.
  3. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the lentils are mushy. (If the liquid runs low as it simmers, throw in some more broth or water.)
  4. Mix in the rest of the salsa.
  5. Remove from heat and let sit for a few. The mixture will thicken as it cools.
  6. Fire up a saute pan and saute those peppers, onions, and zucchini.
  7. Place some fresh spinach in a bowl.
  8. Top it with the lentils, followed by the pepper/onion/zucchini mix.
  9. Top it off with some fresh avocado and cilantro (I love a huge handful of the stuff) and a drizzle of hot sauce if you're feeling spicy.
  10. Chow down. Try not to eat all the leftovers at once. They freeze well.