Latin American•healthy
Vegetarian Burrito Bowls with Honey Lime Vinaigrette
These hearty, vegetarian taco salad bowls are loaded with avocado, beans and crispy tortilla strips then drizzled with a honey lime vinaigrette.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 cups romaine (chopped)
- 1 avocado (cubed)
- 1 cup Pico de Gallo
- 1/2 cup tortilla chip strips (optional garnish)
- pickled jalapeños (optional garnish)
- 1/2 cup black beans (drained and rinsed)
- 1/2 cup corn (fresh or frozen and defrosted)
- 1/2 cup red onion (minced)
- 1/4 cup cilantro (minced)
- 1/4 cup lime juice
- salt to taste
- 1 lime (juiced)
- 1 clove garlic (minced)
- 1 teaspoon smoked paprika
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- salt and pepper (to taste)
Instructions
- 1
To assemble your salad bowls, fill each bowl with two cups of the romaine and 1/4 of the avocado cubes.
- 2
In a small bowl, mix together the Pico de Gallo then top each salad with 1/4 dup of the mixture. In another bowl, mix together the black bean corn salsa and top each salad with 1/3 cup of the mixture.
- 3
Lastly, whisk together the vinaigrette and drizzle over each bowl. Garnish with tortilla strips and pickled jalapeños if you wish.