Burrito Bowl Mason Jar Salads

My Delicious and Convenient Burrito Bowl Mason Jar Salads

As a busy working mom, finding time to prepare healthy and satisfying meals can be a real challenge. I’m constantly juggling work deadlines, school pick-ups, and all the other demands of family life. That’s why I’ve become a huge fan of meal prepping, and these Burrito Bowl Mason Jar Salads have become a lifesaver! Not only are they incredibly flavorful and nutritious, but they’re also incredibly convenient. I can whip up a batch on the weekend and have healthy lunches ready to grab and go all week long. The best part? My kids love them too! They're fun to eat, and it makes packing their lunches so much easier.

The beauty of these mason jar salads lies in their versatility. You can easily customize them to your liking. Love extra spice? Add a dash of your favorite hot sauce. Want to boost the protein? Throw in some extra chicken or black beans. Feeling creative? Experiment with different vegetables and toppings. The possibilities are endless! I often switch up the protein, sometimes using leftover grilled steak or shrimp. I also like to add a different type of bean for extra fiber, or even some roasted corn in the summer. It's a great way to use up leftovers creatively.

One of the things I love most about these salads is how they stay fresh. The layering technique keeps the ingredients separate and prevents them from getting soggy. The dressing stays at the bottom, and the heavier ingredients are on the bottom, while lighter components are on top. This ensures that your salad stays crisp and delicious even after being stored in the fridge for several days. It's perfect for packing lunches for both myself and the kids. Nothing beats the satisfaction of knowing you've got a healthy and delicious meal waiting for you at work or school.

The preparation itself is surprisingly straightforward, despite the multi-step process. While it does require some cooking of the chicken and sweet potatoes, it's worth the effort. The flavors blend so well together that each layer is a symphony of tastes and textures. The tangy lime-cilantro quinoa adds a refreshing zing, the savory chicken provides satisfying protein, and the sweet potatoes offer a touch of sweetness that balances the entire salad. The creaminess of the Greek yogurt at the bottom helps to bring the entire dish together. It’s the perfect combination of flavors and textures that keeps me coming back for more.

Beyond the convenience and deliciousness, making these mason jar salads has become a therapeutic activity for me. It’s a small act of self-care that allows me to start my week feeling organized and prepared. Knowing I have healthy meals ready to go takes the pressure off dinner time during the week, allowing me to focus on spending quality time with my family.

So, if you’re looking for a healthy, delicious, and convenient meal prep solution, give these Burrito Bowl Mason Jar Salads a try. They’re sure to become a staple in your meal rotation, just like they have in mine. Don't hesitate to experiment with the ingredients and make them your own. The beauty of this recipe lies in its adaptability. You can personalize it to your preferences and dietary needs. Enjoy!

Step-by-step

• 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.
• 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.
• 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.
• 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.
• 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 pint-sized wide mouth 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.