Preheat oven to 425ºF (220ºC). Rub the cut sides of peppers with oil. Place peppers cut sides down on a baking sheet. Roast in the oven for 15-18 minutes until softened.

Meanwhile, add lentils, quinoa, water, cumin, and some salt to a medium saucepan over medium-high heat. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, about 18-24 minutes.

Mix chipotle powder and vegan mayonnaise in a small bowl.

Transfer lentil and quinoa mixture into the roasted pepper. Top with the avocado and chipotle crema. Serve.

In a large bowl, add the lettuce, tomato, and carrots; mix.

Pour dressing over when serving.