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!
These bowls are one of my new favorite weeknight dinners! There is so much flavor in each bite. The veggies are seasoned and cooked until they have a nice char. Then crumbled soyrizo and cooked lentils are added to the skillet with broth. Everything is simmered until the flavors are mixed and then served hot over rice with crusty bread for dipping. This is a must try!
Build Up the Flavor
For how easy this recipe is, you'll be shocked by how flavorful it is! By slowly adding flavors at each step, you are left with a really delicious end product. Start by cooking down onion, garlic, poblano, jalapeño and dry seasonings in some oil. Once tender and slightly charred, add in the crumbled soyrizo.
Soyrizo is one of my favorite vegan soy products. There are so many delicious Mexican flavors in there! Once it is cooked down for a few minutes, it is time to add the cooked lentils and broth.
I opted for cooked lentils, because honestly, it's just easier. I find them in the produce section at the store. But you can always make your own from scratch if you have the extra time.
For the broth, I used vegan beef bouillon. You can find it online here, or you can sub your favorite broth. I love this stuff - it adds even more flavor! Let everything simmer for about 10 minutes. The broth should reduce by about half!
Serve it Up
When it comes to serving, I like to eat this over rice, topped with cilantro and with plenty of buttered bread on the side.
If you wanted to make this a little lighter, you could also add extra broth and eat this as more of a soup/stew situation. But I really like this with the rice. The extra liquid leaks into the rice for a super tasty bite!
This makes great leftovers too! You could definitely meal prep this ahead of time and put individual servings in glass containers to eat throughout the week.
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Did you Make this Recipe?
If you made these Soyrizo Lentil Rice Bowls I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Soyrizo Lentil Rice Bowls
- 2 tablespoons olive oil
- 1 poblano pepper deseeded and cut in strips
- ½ red onion sliced
- ½ jalapeño diced
- 2 cloves garlic diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ¼ 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
- 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.