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

Want to save this recipe?

Enter your email and get it sent to your inbox! Plus, you'll get new recipes from us each week.

Name(Required)
This field is for validation purposes and should be left unchanged.

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 1/2 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.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Flipboard