These hearty, vegetarian burrito bowls are loaded with avocado, beans and crispy tortilla strips then drizzled with a honey chipotle vinaigrette.
Eating a salad every day can get boring but it doesn’t have to be bland! With a little inspiration from around the world, I’m never very far away from a fresh and flavorful salad.
Whether it’s a Lebanese Fattoush Salad, greens drizzled with Japanese Ginger Salad Dressing or an Italian Garden Salad with Fennel, there are endless ways to avoid getting stuck in a salad rut.
Most recently I decided to recreate one of my favorite fast food burrito bowls bowls at home – minus the meat to make it vegetarian. While I don’t follow a strict vegetarian diet, I am always looking for more plant based meal ideas.
Filled with creamy avocado, black bean salsa and pico de gallo, this protein-packed salad is vegetarian but could easily be topped with grilled chicken, steak or shrimp.
To top, I whisk together a quick and easy vinaigrette made with fresh lime juice, honey and garlic. Drizzle in a little olive oil to thin then season with salt and pepper before serving.
For added texture and crunchy, I top each bowl with tortilla chip strips. If you don’t have any on hand, crushed tortilla chips work great as well.
Want to kick it up a notch? Serve with spicy (or mild!) pickled jalapeños. Fresh jalapeño works well too.
Your fork is waiting.
Vegetarian Burrito Bowls with Honey Lime Vinaigrette
Ingredients
Instructions
- To assemble your salad bowls, fill each bowl with two cups of the romaine and 1/4 of the avocado cubes.
- 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.
- Lastly, whisk together the vinaigrette and drizzle over each bowl. Garnish with tortilla strips and pickled jalapeños if you wish.
Nutrition
Have you tried this?
Let us know how it was!Want more satisfying salad recipes? Check out my Pinterest board!
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