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Layered Burrito Bowl

Serving Size

4

Ingredients

  • Avocado dressing: 1 avocado pitted
  • 2 tbsp lime juiced
  • 1 tbsp water
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1⁄4 tsp salt
  • Black bean filling: 1 tsp olive oil
  • 1⁄2 cup white onion diced
  • 2 cloves garlic minced
  • 1 tsp oregano 1
  • 1⁄4 tsp cayenne pepper
  • 1 dash salt
  • 1 tsp chili powder
  • 1 1⁄2 cups black beans drained & rinsed
  • 1 cup chopped tomatoes
  • Salad: 1 tbsp olive oil
  • 2 sweet potatoes diced
  • 1 tbsp olive oil
  • 1⁄4 cup salsa
  • 1 cup cooked quinoa
  • 4 cups romaine chopped
  • 1⁄4 cup pepitas (pumpkin seeds)

Directions

  • Make the avocado dressing: In a blender or food processor, combine garlic, avocado, lime juice, water, olive oil, and salt. Blend until smooth.
  • Prepare the black bean filling: Heat 1 tsp olive oil in a pan over medium heat. Add diced onion and minced garlic, cooking for about 3-4 minutes until softened. Stir in chili powder, oregano, cayenne, and salt, cooking for 1 minute until fragrant. Add chopped tomatoes and black beans. Simmer for 5-10 minutes, stirring occasionally.
  • Cook the salad ingredients: In a pan, heat 1 tbsp olive oil and sauté diced sweet potatoes until soft, about 10-12 minutes.
  • Assemble the salad: Once the quinoa and sweet potatoes are ready, combine them with salsa, pepitas, and chopped romaine in a large bowl.
  • Layer the jars: In mason jars or bowls, layer the black bean filling, then the salad mix, and top with avocado dressing. Repeat for all jars.
  • Serve: Once layered, the bowls are ready to serve!

Notes

Leftovers:-Store in the refrigerator in an airtight container for up to 3 days. More Protein:-Add chicken or beef to black bean filling. Add shredded cheese. Save time tips: Instead of making the avocado dressing, you can opt for a store-bought; buy pre-cooked quinoa. Consider using pre-cooked or frozen diced sweet potatoes to skip the prep and cooking steps. You can find frozen cubes or pre-cooked sweet potatoes in the frozen section.

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