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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. 
Course Salad
Cuisine Latin American, Mexican
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 282kcal
Author Liz Della Croce

Ingredients

  • 8 cups romaine chopped
  • 1 avocado cubed
  • 1 cup Pico de Gallo
  • ½ cup tortilla chip strips optional garnish
  • pickled jalapeños optional garnish

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

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

Serving: 1bowl | Calories: 282kcal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 413mg | Potassium: 669mg | Fiber: 8g | Sugar: 17g | Vitamin A: 8890IU | Vitamin C: 24.5mg | Calcium: 53mg | Iron: 1.9mg