Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Burrito Bowl Mason Jar Salads! Layers of avocado dressing, roasted sweet potato, quinoa, black bean and crispy lettuce. Vegan & Gluten-Free.
Who doesn’t love a mason jar salad? They’re slightly hipster, effortless to pack, and delicious. The trifecta for healthy millennials. Mason jar salads also make the perfect answer to “what should I pack for lunch?” A question that I’m sure plagues even the best of us. This month’s Recipe Redux link-up is designed to give endless options to swap into your rotation.
My obsession with mason jar salads is like most things in life: I love them, make them for weeks on end, stop and then completely forget about them. Until of course, I make them again. And then the cycle repeats.
It’s like Chipotle but cheaper and better… without the risk of Salmonella. The base may be the best part. I’ve been known to literally scrape out every last drop of avocado-lime goodness from the bottom of the jar. It’s one part guacamole, one part dressing, and the perfect topping for black beans, quinoa, and roasted sweet potatoes.
I’ve been on a major sweet potato kick, so of course, they’re making an appearance in these. I keep a bowl of roasted potato cubes in the fridge for easy snacking and topping on salads or stuffing into wraps. But, the ingredients are flexible. I imagine that sautéed peppers, roasted butternut squash, or broccoli would also be perfect.
Once you’ve prepped all the ingredients, the fun begins! You get to layer your mason jar salad.
The process reminds me a little of those sand jars we used to make as kids. Remember those? I was a perfectionist in how they looked for the first three layers, and then my patience would always wear out. Eff it! All the colors combined together in one giant orange/brown sand mess. Thankfully, these layered salads have a prettier outcome.
You must start with the dressing on the bottom, then slowly build your way up to the lettuce on top. These salads will stay crispy as long as the lettuce or other delicate ingredients don’t touch the dressing. It’s why I use a nice buffer layer of beans, quinoa and sweet potatoes. Plus, all that fiber and protein means that this salad came to satisfy.
When you are ready to eat, invert the jar and dump! Toss with the dressing and enjoy your personalized burrito bowl mason jar salad.
These keep for about ~4 days in the fridge, so make a bunch, store them and enjoy. Lunchtime made easy.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Burrito Bar Mason Jar Salads! Layers of avocado dressing, roasted sweet potato, quinoa, black bean and crispy lettuce. Vegan & Gluten-Free.
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