Mason Jar Sweet Potato Burrito Salads
These Sweet Potato Chipotle Chicken Burrito Jars are full of delicious southwest flavours and protein - they're also a tasty low-carb lunch you can take with you on-the-go!
Servings: 4 jars
Ingredients
- 2 tbsp olive oil, divided
- 2 tbsp taco seasoning, diced
- 3 chicken breasts, diced
- 3 sweet potatoes, diced
- 1 can black beans
- 1/2 each red, green and yellow pepper, sliced
- 1 medium red onion, sliced
- 1 head romaine lettuce, sliced
Chipotle dressing
- 1 cup sour cream
- 2-3 tbsp adobo sauce (from a can of chipotle peppers)
- 1 tbsp water
- 1 tsp lemon juice
- 1/2 tsp salt
Instructions
- Preheat oven to 425 F. Mix chicken with 1 tbsp oil and 1 tbsp taco seasoning in a bowl. Repeat the same process in a separate bowl for the sweet potatoes. Add each to a large baking sheet lined with parchment paper, and season with salt and pepper. Bake in oven for 15 minutes. Meanwhile, mix all ingredients for chipotle dressing together.
- Remove from oven and remove chicken from pan, setting aside. Add veggies to the spot where chicken used to be, and season with salt and pepper. Bake another 5-10 minutes until veggies are softened and sweet potato is cooked through.
- Divide black beans among 4 mason jars, along with chipotle dressing. Divide chicken among each jar, followed by sweet potatoes, bell peppers and onions, and top with lettuce. Keep in fridge up to 5 days and enjoy!