This easy layered salad can be teamed up with our layered chipotle chicken salad, as both use similar ingredients.
Ingredients
- 3/4 cup basmati rice
- 1.5 cups water
- 1/2 teaspoon salt
- zest and juice of one lime. Save half of juice for dressing.
- 3/4 cup chopped fresh cilantro, stems and leaves
- 1 medium sweet potato, washed, with both ends cut off, cut into ½” cubes
- 1 tablespoon olive oil
- 3 cloves of garlic, minced
- Half a red onion, sliced thin
- Half a can of black beans seasoned with ½ tsp of cumin, salt, and lime juice +1 tsp of cilantro
- 1 avocado, diced (half used for dressing)
- ½ container of grape tomatoes cut in half
- ½ a bag of chopped romaine lettuce or 3 cups chopped romaine
- 1 container plain Greek yogurt
- Salt and Pepper to Season
- 5 mason jars
Directions
For the Rice:
- Add the water and salt to a medium sized pot. Bring to a boil over medium high heat. When it has reached a boil add rice, cover and reduce heat to simmer. Simmer 15 – 20 minutes, or until the rice is soft and fluffy.
- Set the rice aside to cool.
- Once it has cooled, add juice of half a lime, lime zest, and 2 tbsps. chopped cilantro to the rice. Stir to evenly distribute the ingredients. Salt and pepper as needed.
- Place in a bowl to cool completely,
Sweet potatoes and onions:
- Preheat Oven to 400 degrees. Add cubed sweet potato to a baking sheet. Drizzle with ½ tbsp of olive oil and a pinch of salt and pepper and stir.
- Roast sweet potato in oven for 10 minutes. Stir after 10 minutes and add sliced onion. Drizzle onion with ½ tbsp of olive oil, and a pinch of salt and pepper. Cook both for another 10 minutes.
- Put both in separate bowls to cool completely.
Black Beans, Avocado and Tomatoes
- Drain black beans, and place in a bowl. Add ½ tsp cumin, ¼ tsp salt, 1 tbsp of cilantro. Place in a bowl for assembly
- Cube half an avocado, sprinkle with a pinch of salt and pepper and a few drops of lime juice. Stir. Place in a bowl for assembly.
- Cut tomatoes in half. Place in a bowl for assembly.
To make dressing
- In a food processor, place 1 container greek yogurt, ½ of avocado, 1/4 cup water, remaining cilantro, 1 garlic clove, ½ tsp of salt, and remaining juice of lime. Process until smooth.
Assembly
- When all ingredients have cooled, you can begin to assemble your burrito bowl salads. Add 2 tablespoons cilantro lime dressing to the bottom of each pint-sized wide mouth mason jar
- 1 tbsp. each in order of tomatoes, black beans, red onions, and avocado.
- 2 tablespoons of sweet potatoes.
- Add ¼ cup cilantro lime rice.
- Fill the remaining space in the mason jar with lettuce and sprinkle some additional chopped cilantro or cotija cheese on top before screwing on the lid.
- When ready to eat, pour into a bowl. Enjoy!
Here are some of our favorite mason jar books.
