Mason Jar

Burrito Bowl Jar Salad


Ingredients

For the quinoa:

  • 1 cup Rainbow quinoa
  • 2 cups water
  • 1/2 tsp A.Vogel Herbamare
  • Juice and zest of one lime
  • 1/4 cup chopped fresh coriander

 

For the protein:

  • 2 large chicken breasts or equivalent of protein of your choice.
  • 2 teaspoons sea salt
  • 1 tablespoon Rainbow coconut oil

 

Optional:

  • 2 pieces of thick cut bacon

 

For the sweet potatoes:

  • 1 large sweet potato, peeled and washed
  • 1 tablespoon residual bacon oil or coconut oil

 

Other ingredients:

  • 3 cups chopped lettuce
  • 5 tablespoons plain Greek yogurt
  • 3/4 cup grated cheese
  • 1/2 cup chopped fresh coriander

 

Instructions

 

 

 

 

 

 

 

For the quinoa:

  1. Pop your Rainbow quinoa, water, and A.Vogel Herbamare into a medium sized pot and bring to the boil on a medium heat. When boiling, cover and cook for approximately 20-25 minutes, or until the quinoa is soft and fluffy.
  2. Set aside.
  3. When your quinoa cools, stir in the lime juice, lime zest, and 1/4 cup chopped coriander. Have a little taste and add more coriander as needed.

For the chicken:

  1. Season your chicken breasts with 2 teaspoons of A.Vogel Herbamare,
  2. In a large pan heat 1 tablespoon of Rainbow coconut oil over a medium-high heat until the oil is hot.
  3. Add the chicken breasts and cook for about 4 minutes on each side until they have a brown sear.
  4. When the chicken is cooked all the way through, place it on a chopping board to cool. Once cooled, dice into sizeable chunks.
  5. If you wish to add bacon to your bowl, cook as you normally would and set aside. Keep 1 tbsp of the oil for your sweet potatoes.

 

 

For the sweet potatoes:

  1. Dice your prepared sweet potato into bite size chunks.
  2.  Heat your saved oil from the bacon or if you aren’t using bacon, 1 tablespoon of coconut oil in a large pan over medium heat.
  3. Once your oil is hot, add in your sweet potato cubes and sear on all sides. Flip potatoes every few minutes to ensure an even sear.
  4. When the potatoes have browned, reduce the heat to medium-low temperature and cover the pan with a lid or dinner plate. Cook the sweet potatoes until they can be easily pierced with a fork. Set aside to cool.

 

To assemble your burrito bowl:

  1. Once your ingredients  have cooled, it is time to build your salad! Start by adding one tablespoon of Greek yogurt to the bottom of the bowl or jar you are using.
  2. Top yogurt with about 2 tablespoons of sweet potato cubes.
  3. Next, add 3-4 tablespoons of your prepared quinoa.
  4. Sprinkle 1-2 tablespoons of cheese over the quinoa. If using bacon, place about half a piece on top of the cheese and then layer your chicken over the bacon.
  5. Fill the remaining space with lettuce, and top with chopped coriander.
  6. Enjoy immediately or pop in the fridge for a ready made lunch!

 

 burrito-bowl-side

 

 

 

 

 

 

 

 

 

 

 

 

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