Burrito Bowl Mason Jar Salad Recipes

BURRITO BOWL MASON JAR SALAD

Steps:

• Add quinoa, water, & salt to medium pot & bring to a boil. Cook for 20-25 minutes until water is absorbed & quinoa is fluffy.
• Set quinoa aside to cool.
• When cooled, add 1/4 cup chopped cilantro and lime zest/juice.
• Dry off chicken breasts & season (if desired).
• Heat coconut oil in skillet & add chicken, cooking for ~4 minutes per side or until cooked through.
• Remove from skillet & cool.
• Once cool, cut into small chunks, ~1/2 inch.
• Chop sweet potato into small 1/2 inch cubes.
• Heat bacon fat in skillet (if there is not enough oil leftover from the chicken) & add sweet potatoes, stirring every 3-5 minutes, until done.
• Remove from skillet & cool.
• Take 5 pint containers & layer your salad in each jar:.
• 1 tbsp Greek Yogurt.
• 2 tbsp sweet potato cubes.
• 4 tbsp cilantro lime quinoa.
• 2 tbsp grated cheese.
• 2-3 tbsp chicken.
• Fill the rest of the way with lettuce.

PICKLED RED ONIONS

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.