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Burrito Bowl Mason Jar Salad

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“Found here: Posted here for nutritional information. These should last --5 days, refrigerated.”
5 pints

Ingredients Nutrition


  1. Add quinoa, water, & salt to medium pot & bring to a boil. Cook for 20-25 minutes until water is absorbed & quinoa is fluffy.
  2. Set quinoa aside to cool.
  3. When cooled, add 1/4 cup chopped cilantro and lime zest/juice.
  4. Dry off chicken breasts & season (if desired).
  5. Heat coconut oil in skillet & add chicken, cooking for ~4 minutes per side or until cooked through.
  6. Remove from skillet & cool.
  7. Once cool, cut into small chunks, ~1/2 inch.
  8. Chop sweet potato into small 1/2 inch cubes.
  9. Heat bacon fat in skillet (if there is not enough oil leftover from the chicken) & add sweet potatoes, stirring every 3-5 minutes, until done.
  10. Remove from skillet & cool.
  11. Take 5 pint containers & layer your salad in each jar:
  12. 1 tbsp Greek Yogurt.
  13. 2 tbsp sweet potato cubes.
  14. 4 tbsp cilantro lime quinoa.
  15. 2 tbsp grated cheese.
  16. 2-3 tbsp chicken.
  17. Fill the rest of the way with lettuce.

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