Burrito Bowl Mason Jars
Burrito Bar Mason Jar Salads! Layers of avocado dressing, roasted sweet potato, quinoa, black bean and crispy lettuce. Vegan & Gluten-Free.
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
- Place the ingredients for the dressing in a blender and puree until creamy and smooth. Divide the dressing among 4 mason jars.
- 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.
- 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.
- 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.