Sizzling southwestern fajita salad bowl recipe

Ingredients

• 2½ cups vegetable broth
• 1 cup black or green lentils, picked over and rinsed
• 2 garlic cloves, crushed
• 2 teaspoons dried oregano
• 2 teaspoons cumin seeds
• 1 teaspoon Chipotle Purée
• Sea salt and black pepper, to taste

• 2 tablespoons vegetable broth
• 1 teaspoon grapeseed oil
• 3 garlic cloves, minced
• 2 teaspoons chili powder
• 2 teaspoons paprika
• ½ teaspoon sea salt
• Black pepper, to taste
• 2 small zucchini or summer squash, cut lengthwise into ½-inch slices
• 1 small red bell pepper, cut into 2-inch slices
• 1 small sweet potato, peeled and cut lengthwise into ¼-inch slices

• 3 tablespoons grapeseed oil
• 3 tablespoons vegetable broth
• 2 tablespoons fresh lime juice
• 2 scallions, coarsely chopped
• 1 garlic clove, coarsely chopped
• 1 teaspoon natural sugar
• Sea salt and black pepper, to taste

Lentils
1. Combine the broth, lentils, garlic, oregano, and cumin in a medium saucepan. Cover, bring to boil over high heat, reduce to simmer over medium heat, partially cover and cook until just tender, about 20 minutes. Drain, return to the pan, and stir in the chipotle and salt and black pepper, to taste.
Vegetables
2. Combine the broth, oil, garlic, chili powder, paprika, salt, and pepper in a large bowl. Add the zucchini, bell pepper and potato. Toss well. Cook the vegetables in batches in a lightly oiled large skillet, covered, over medium-high heat, until tender, 3 to 4 minutes per side for the potato and 2 to 3 minutes for the other vegetables. Cook in batches, transfer to a work surface and coarsely chop.
Dressing
3. Combine the oil, broth, lime juice, scallions, garlic, sugar, salt, and pepper in a small blender. Blend until smooth. Taste and adjust seasoning.
Assembly
4. Toss the lettuce with 2 to 3 tablespoons of the dressing in a large bowl. Divide the lettuce, avocado, tomato, vegetables, lentils, tortilla chips, and cilantro, if using, among four bowls. Serve with the remaining dressing.