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.
Ingredients
- 8 cups romaine lettuce chopped
- 1 avocado (cubed)
- 1 cup Pico de Gallo
- ½ cup tortilla chip optional garnish, strips
- jalapeños optional garnish, pickled
Black Bean Corn Salsa
- ½ cup black beans (drained and rinsed)
- ½ cup corn (fresh or frozen and defrosted)
- ½ cup red onion (minced)
- ¼ cup cilantro (minced)
- ¼ cup lime juice
- salt to taste
Honey Chipotle Vinaigrette
- 1 lime (juiced)
- 1 clove garlic (minced)
- 1 teaspoon smoked paprika
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- salt to taste
- black pepper to taste
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 Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 282
% Daily Value*
| Serving | 1bowl | |
| Calories | 282kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 413mg | 17% |
| Potassium | 669mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 8890IU | 178% |
| Vitamin C | 24.5mg | 27% |
| Calcium | 53mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.