Veggie Burrito Bowls with Honey Lime Vinaigrette
by Editorial Staff
These hearty vegetarian taco salads are loaded with avocados, beans, and crunchy tortilla strips, then poured with lime and honey vinaigrette.
Cook: 15 mins
Servings: 8
Ingredients
- 8 cups romaine lettuce (sliced)
- 1 avocado (cubed)
- 1 cup Pico de Gallo
- 1/2 cup chips (optional)
- pickled jalapenos (optional garnish)
Black bean and corn sauce:
- 1/2 cup black beans (drained and washed)
- 1/2 cup corn (fresh or frozen and thawed)
- 1/2 cup red onions (chopped)
- 1/4 cup coriander (chopped)
- 1/4 cup lime juice
- salt to taste
Chipotle and honey vinaigrette:
- 1 lime (juice)
- 1 garlic clove (minced)
- 1 teaspoon smoked paprika
- 2 tablespoons honey
- 2 tablespoons olive oil
- salt and pepper for taste)
Directions
- To assemble the salad bowls, fill each cup with two cups of romaine lettuce and 1/4 of the avocado cubes.
- In a small bowl, combine the Pico de Gallo, then add 1/4 of the mixture to each salad. In another bowl, combine the black bean sauce and season each salad with 1/3 cup.
- Finally, beat the vinaigrette and drizzle over each bowl. Garnish with tortilla strips and pickled jalapenos if desired.
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