Veggie Burrito Bowls with Honey Lime Vinaigrette

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

1. To assemble the salad bowls, fill each cup with two cups of romaine lettuce and 1/4 of the avocado cubes.
2. 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.
3. Finally, beat the vinaigrette and drizzle over each bowl. Garnish with tortilla strips and pickled jalapenos if desired.