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Burrito Bar Mason Jar Salads! Layers of avocado dressing, roasted sweet potato, quinoa, black bean and crispy lettuce. Vegan & Gluten-Free. | www.delishknowledge.com

Burrito Bowl Mason Jars

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 mason salad jars 1x
  • Category: salad, lunch, healthy, dinner, entree,
  • Cuisine: vegan, glutenfree

Description

Burrito Bar Mason Jar Salads! Layers of avocado dressing, roasted sweet potato, quinoa, black bean and crispy lettuce. Vegan & Gluten-Free.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 mason salad jars 1x
  • Category: salad, lunch, healthy, dinner, entree,
  • Cuisine: vegan, glutenfree
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 mason salad jars 1x
  • Category: salad, lunch, healthy, dinner, entree,
  • Cuisine: vegan, glutenfree
Scale

Ingredients

  • Avocado Dressing:
  • 1 large garlic clove
  • 1 large avocado, pitted
  • 2 tablespoons fresh lime juice, plus more to taste
  • 1 tablespoon water
  • 2 tablespoons olive oil
  • 1/4 teaspoon fine sea salt, or to taste
  • Black Bean Filling:
  • 1 teaspoon olive oil
  • 1/2 cup diced white onion
  • 2 medium garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • pinch salt
  • 1/2 chopped fresh tomatoes
  • 1 (14-ounce) can black beans, drained and rinsed
  • Remaining Ingredients:
  • 1 tablespoon oil
  • 1 large sweet potato, chopped into ½ inch pieces
  • 4 tablespoons salsa
  • 1 cup quinoa, cooked
  • 4 tablespoons pepitas
  • 2 cups chopped romaine lettuce

Instructions

  1. Place the ingredients for the dressing in a blender and puree until creamy and smooth. Divide the dressing among 4 mason jars.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic cloves then cook for 5-6 minutes until translucent and soft. Stir in the chili powder, oregano, cayenne pepper, salt and fresh tomatoes. Cook for another 5 minutes until soft. Stir in the black beans and set aside until cool.
  3. Heat 1 tablespoon of oil a large skillet over medium heat. Add the potato cubes, then cook until seared on every side, about 4-5 minutes. When the potatoes are browned, reduce the heat to medium-low then cover with a lid and cook until tender, about 10-15 minutes. Set aside to cool to room temperature.
  4. Layer the various filling ingredients into the mason jars in this order on top of the avocado dressing: black bean mixture, sweet potatoes, 1 tablespoon salsa, ¼ cup quinoa, 1 tablespoon pepitas, and ½ cup chopped romaine lettuce. Tighten the lid and place in the fridge. They will keep in the fridge for at 3-4 days.

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