These Vegetarian Mason Jar Burrito Bowls are a great make-ahead lunch. They’re healthy, full of flavor, and easy to assemble. And who doesn’t love a meal in a mason jar?
Happy New Year! Did you guys do anything fun for New Year’s Eve? I wish I had a fun and exciting story to tell you, but we stayed at home, ate pizza, and watched a movie. I also wish I could tell you the only reason we stayed home was because we have a 5-month-old, but I’m pretty sure we would have stayed home regardless! We’re very much homebodies, and I have no plans of changing that in 2017 š
Whether you want to eat a little healthier this year, get into meal planning to make your life easier, or you’re looking for a tasty recipe, I think you’ll enjoy these Vegetarian Mason Jar Burrito Bowls!
Mason Jar Burrito Bowl Recipe Ingredients
- Dried rice – Both white and brown rice work well in this recipe.
- Vegetables – These burrito bowls call for sweet potato, diced small, and lettuce.
- Beans – I used a can of black beans, drained and rinsed.
- Salsa – You can use homemade or store-bought salsa. Pico de Gallo also works well.
- Olive oil
- Salt and pepper
- Chopped cilantro
- Lime – I used the juice of one lime.
- Guacamole
How To Make These Sweet Potato Burrito Jars
- Preheat oven to 375 degrees F. Toss the chopped sweet potato with 2 teaspoons olive oil and a pinch of salt and pepper. Bake the sweet potato until it is fork-tender, 35-40 minutes.
- Cook rice according to package directions. Once rice is finished cooking, stir in the chopped cilantro and lime juice.
- Assemble burrito bowls: 1/2 cup rice, 1/3 cup black beans, 1/3 cup sweet potato, 2 tablespoons corn, 2 tablespoons salsa, a spoonful of guacamole, and a small handful of lettuce. This recipe yields four Mason Jar Burrito Bowls.
Recipe Tips and Thoughts
- These burrito bowls are vegan and gluten-free.
- I wanted to start 2017 off with a recipe that is very much me. If you know me, you know I love Mexican food, and I love my sweet potatoes. And, if you’re lucky enough to live with me š you know I have way too many mason jars! So these burrito bowls pretty much combine all my loves into one jar.
- It isn’t a requirement that you have to eat these out of a mason jar, but they make these burrito bowls easy to store and portion so that you can take them for lunch.
- If making these burrito bowls ahead of time, you can leave out the lettuce and guacamole until ready to serve.
- If you want to heat the burrito bowls warm, you can stick the mason jar in the microwave for about 1 minute and then add in the lettuce and guacamole once warmed.
- Store them in the fridge for up to four days.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
As we start the new year, I would love to hear from you all! Please let me know if there’s something you would like to see more of, or any recipe ideas you would like me to tackle. Happy 2017 š
Looking For More Make-Ahead Lunch Ideas?
Make-Ahead Bean Burrito Recipe (Freezer-Friendly)
Make-Ahead Enchilada Lunch Bowls
Roasted Sweet Potato and Chickpea Meal-Prep Bowls
Sesame Ginger Tofu Meal-Prep Bowls
Make-Ahead Tex-Mex Sweet Potato Lunch Bowls
Print
Vegetarian Mason Jar Burrito Bowls
- Total Time: 55 minutes
- Yield: 4
Ingredients
- 1/2 cup dried rice, white or brown
- 1 medium sweet potato, small diced
- 1 (15 ounce) can black beans, drained and rinsed
- 1/2 cup corn kernals
- 1/2 cup salsa or pico de gallo
- 2 teaspoons olive oil
- Salt
- Pepper
- 1 tablespoons chopped cilantro
- Juice of 1/2 a lime
- Guacamole
- Lettuce
Instructions
- Pre-heat oven to 375 degrees Fahrenheit. Toss the chopped sweet potato with 2 teaspoons olive oil and a pinch of salt and pepper. Bake sweet potato until fork tender, 35-40 minutes.
- Cook rice according to package directions. Once rice is finished cooking, stir in the chopped cilantro and lime juice.
- Assemble burrito bowls: 1/2 cup rice, 1/3 cup black beans, 1/3 cup sweet potato, 2 tablespoons corn, 2 tablespoons salsa, spoonful of guacamole and a small handful of lettuce. Recipe makes 4 Mason Jar Burrito Bowls.
Notes
If making these burrito bowls ahead of time you can leave out the lettuce and guacamole until ready to serve. If you want to heat the burrito bowls warm, you can just stick the mason jar in the microwave for about 1 minute and then add in the lettuce and guacamole once warmed.
- Prep Time: 15 mins
- Cook Time: 40 mins
What size jars to do you use?
Hi Let, the jars in the photos are 32 oz jars, but you are welcome to use 64 oz jars as well.
We went to a basketball game and were home by 8:00 watching a movie and eating pizza — best of both worlds! Staying is pretty much what we always do on NYE. I’m loving these mason jar burrito bowls — everything I love in one delicious jar! Great way to start of 2017 Izzy. š
These are genius, Izzy! I’m obsessed with burrito bowls and it’s so much healthier (and time savvy) to prep your own. LOVE.
If it makes you feel any better we stayed home on NYE too and we don’t have a baby to use as an excuse, lol!
Totally love this idea! Would make lunch much easier. I’m a big fan of Mexican too! Pinning š
So creative putting it in a jar! Never saw such a thing before.
They look fun to try. Thanks!
Happy New Year! I’m a homebody too.
Happy New Year, Izzy! I hope you had a wonderful holiday season. I am ready to get back on track of eating healthier, so these burrito bowls are calling my name. LOVE that you put them into a mason jar…so fun and cute! š Looks perfect for the New Year!
What a great way to start the New Year! I know I need lots more salads in my life and I love making them ahead of time and storing them in jars. Thanks for helping us stay on track.