Burrito Bowl | 40-Day Lenten Fast Recipes

This Burrito Bowl is a delicious and satisfying Lenten fast meal, perfect for those observing meatless Fridays or a plant-based diet during Lent. It features a nourishing base of brown rice or baked sweet potato, topped with wholesome ingredients like black beans, fresh vegetables, and avocado. The smoky and creamy chipotle hummus dressing adds bold flavor without the need for dairy or animal products, making this a flavorful, protein-packed, and spiritually mindful meal for the Lenten season.

Recipe by Christina Dickerson

INGREDIENTS

• 1-can of seasoned black beans drained OR ½-2/3 cup dry black beans soaked ~8hrs

• Sautéed onions and peppers

• Fresh Pico de Gallo

• Avocado

• Ripe plantains, sliced and pan fried until golden brown

• 1-cup hummus or 1 can of chickpeas with the liquid reserved)

• 1-tbsp chili powder

• 1-tsp cumin

• 1-tsp garlic

• 1-tsp onion powder

• 1-cup of vegetable stock - Water if cooking dry beans

• salt and pepper

PREPARATION

Beans: Heat the beans in a pot over medium high heat with the remaining ingredients until warmed through or the beans are cooked if starting with dry. Once beans are cooked, lower heat and allow excess liquid to cook off. Season to taste.

Chipotle Hummus Dressing: 1-cup hummus or 1-can of chickpeas with the liquid reserved. ¼ cup lime juice ½ cup olive oil 1-2 chipotles in adobo, depending on spice tolerance 1-tbsp minced garlic, salt and pepper to taste. Add the hummus or drained chickpeas to a blender or food processor. If using canned chickpeas, add ~1/4 cup of the reserved liquid to the blender. Add the lime juice, olive oil, chipotles, and garlic and blend until smooth. Add more of the reserved chickpea liquid until desired consistency reached.

Burrito Loaded Sweet Potato (rice alternative)