Burrito Bowl Mason Jar Salads

Jan 01, 1970 Recipes

Ingredients

  • For the quinoa:
  • 1 cup quinoa 
  • 2 cups water
  • 1/2 teaspoon salt
  • Juice and zest of one lime, or 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro


For the chicken:

  • 2 large chicken breasts
  • 2 teaspoons sea salt
  • 1 tablespoon coconut oil or ghee


For the bacon: (optional)

  • 2 pieces of thick cut bacon
  • For the sweet potatoes:
  • 1 large sweet potato, washed, with both ends cut off
  • 1 tablespoon residual bacon oil or coconut oil


Other ingredients:

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


Method:

For the quinoa:

  • Add the quinoa, water, and salt to a medium sized pot. Bring to a boil over medium heat. When it has reached a boil, cover and cook for 20-25 minutes, or until the quinoa is soft and fluffy.
  • Set the quinoa aside to cool.
  • When it has cooled, add the lime juice, lime zest, and 1/4 cup chopped cilantro to the rice and stir to evenly distribute the ingredients. Taste, and add more lime or cilantro as needed.

For the chicken:

  • Dry off both chicken breasts thoroughly with paper towels, and season both sides of each breast using the 2 teaspoons of salt.
  • In a large skillet, heat 1 tablespoon coconut oil or ghee over medium-high heat until the oil is very hot.
  • Add the chicken breasts to the hot skillet, and cook for about 4 minutes on each side. Both sides should have a pretty brown sear to them.
  • When the chicken breasts are cooked all the way through, remove them to a cutting board to cool. Once they've cooled, cut the chicken into small chunks, about 1/2 square inch each.

For the bacon:

  • If you're going to add bacon to your salad, cook 2 slices of bacon as you normally would, until it is crispy enough to crumble. Reserve 1 tablespoon of bacon fat for the sweet potatoes.


For the sweet potatoes:

  • Cut up the sweet potato into tiny chunks, about 1/2 square inch each.
  • Heat 1 tablespoon of bacon fat (or, if you didn't use bacon, coconut oil) in your large skillet over medium heat.
  • When the oil is hot, add the sweet potato cubes. Sear the potatoes on all sides, stirring every 3-5 minutes.
  • When the potatoes have all browned on the outside, turn the heat down to medium-low, cover the skillet with a lid, and cook the sweet potatoes until they can be easily pierced with a fork. Set aside to cool.


To assemble the salads:

  • When all ingredients have cooled, you can begin to assemble your burrito bowl salads. Add 1 tablespoon of plain Greek yogurt to the bottom of each Mason jar.
  • Top with about 2 tablespoons of sweet potato cubes.
  • On top of the sweet potatoes, add 3-4 tablespoons of the cilantro lime quinoa.
  • Layer 1-2 tablespoons of cheese over the quinoa, a little less than half a piece of bacon over the cheese, and a layer of chicken over the bacon. (To make this vegetarian, substitute 1 can of rinsed beans for the chicken and bacon and add a layer of beans here.)
  • Fill the remaining space in the mason jar with lettuce, and sprinkle some additional chopped cilantro on top before screwing on the lid.

 

 

 

 



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