Vegan Lentil Enchilada Bowl

Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 4 to 5 minutes until soft and translucent.

Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.

Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer.

Add the rinsed brown lentils and salt to the skillet. Reduce heat to low, cover, and simmer for 15 minutes until the lentils are tender and the sauce has thickened nicely.

Divide the warm cooked brown rice evenly between two serving bowls.

Spoon the savory lentil and tomato-chili mixture generously over the rice in each bowl.

Top each bowl with fresh avocado slices, chopped cilantro, and a squeeze of fresh lime juice before serving.