Burrito Bowl Mason Jar Salads (Two Ways)

Paleo With Cauliflower Rice And Chicken (option 1)

• 1 red bell pepper, chopped
• 1 cup cilantro cauliflower rice (recipe below)
• ½ cup roasted, diced sweet potato
• 2 organic boneless, skinless chicken thighs cooked and shredded or diced
• ¼ cup halved cherry tomatoes
• ½ diced avocado
• 2-3 cups chopped romaine lettuce
• Cilantro-Lime dressing (recipe below)

Vegan With Black Beans And Quinoa (option 2)

• 1 red bell pepper, chopped
• ½ cup cooked, cold quinoa
• ½ cup black beans, drained and rinsed
• ½ cup roasted, diced sweet potato
• ¼ cup halved cherry tomatoes
• ½ diced avocado
• 2-3 cups chopped romaine lettuce

Cilantro-Lime dressing (recipe below) Cilantro Lime Dressing

• ¼ cup lime juice
• ¾ cup extra virgin olive oil
• 2 Tbs apple cider vinegar
• ½ bunch cilantro (de-stemmed as much as possible as the stems are bitter)
• 1 clove of garlic, minced or grated on a microplane
• ½ dropper stevia or ½ tsp monk fruit sweetener

Directions:

1. Place all ingredients in a blender and blend until creamy. Or use an immersion blender.

Cilantro Lime Cauliflower Rice

• ½ large cauliflower (or about 3-4 cups cauliflower rice)
• ¼ cup cilantro lime dressing (recipe above)

Directions

1. Wash and chop cauliflower into florets.
2. Working in 2 batches, place about ½ the cauliflower florets into a food processor.
3. Pulse 12-15 times until large “rice”.
4. Dump into large bowl and repeat with the second batch of cauliflower florets. The trick is to not overload the food processor and to not over pulse. You want large rice texture to avoid soggy cauliflower rice.
5. Stir ¼ cup of the dressing into cauliflower rice and mix well.