Twist on a Food Classic
The delicious filling of a burrito is usually enjoyed rolled in a tortilla. However, if you are looking for a twist on a classic, then consider my Healthy Burrito Bowl Salad from the Spring Farmers’ Market!
It’s no surprise that eating fresh farm foods grown locally have optimal nutrition. To learn more about eating fresh farm foods grown locally, visit https://farmersmarketnutritionist.com
Healthy Burrito Bowl Variations
As the spring season progresses, so do the food options. For example, my local Spring Farmers’ Market offers an array of radishes, kohlrabi and turnips early in the season. As the seasons lingers, beets and carrots become available and more plentiful.
Choosing to keep the Healthy Burrito Bowl Salad master recipe, and then switching the base or vegetables or toppings will keep you eating well throughout the season! Also if farm fresh meat isn’t your thing, simply switch the meat for beans or edamame. Use the honey, hot sauce and marinara for a delicious meat-free option! No matter your food preference, you have a place at the table!
Keeping it Local
The Healthy Burrito Bowl Salad recipe was created for a food and yoga event at Karma Yoga of Elizabethtown. For more information about moving well with Karma Yoga, visit https://karmayogaetown.com
“What a lovely afternoon with Elizabeth Ray. We enjoyed some mindfulness yoga followed by a delicious salad with locally sourced ingredients. Elizabeth discussed the local farms and farmers markets that contributed to the meal as well as ways to shop with them. We developed a mindful connection to where and how our food is grown and cared for and the tremendous difference that makes in both taste and nutrition.”Elizabeth McNeil, Karma Yoga
Healthy Burrito Bowl Salad : Spring Farmers’ Market Edition
- Slow Cooker
- Meat Thermometer
- Cutting Board
- Sheet Pan
- 2 packages Spring Mix Lettuce
- 1 package Fresh Spinach
- 2 bundles Radishes
- 2 bundles Turnips
- 2 packages Microgreens
- 1 3 pound Beef Roast
- 1 package Bacon
- 1 8 oz package Cheese
- 1/8 cup Hot Sauce
- 1 tbsp Honey
- 1 cup Marinara Sauce
- 1.Place frozen beef in a bag, and de-thaw in the refrigerator overnight. Once de-thawed, place beef into slow cooker. Next, grab a pourable cup, and add habanero hot sauce, honey, marinara sauce, and 1/4 cup of water. Mix ingredients well and pour on top of the beef in slow cooker. Cook beef and mixed ingredients on low for 8-12 hours.
- 2. Once beef is fully cooked (ie. internal temperature 145 degree after 3 minutes removed from heat source), grab a fork to shred meat and mix beef with the slow cooker sauce.
- 3. Next, grab a sheet pan, and place bacon onto it. Bake bacon at 400 degrees in the oven for 10-15 minutes, or until thoroughly cooked. Once bacon has cooled, grab a cutting board and knife to carefully cut bacon into bits.
- 4. Wash and dry radishes, turnips, and microgreens. Place microgreens to the side. Grab a cutting board and sharp knife to carefully remove the tops and bottoms of the radishes and turnips. Then carefully slice radishes and turnips into bite-sized pieces.
- 5. Wash and dry the leafy greens. Then with a sharp knife and using a cutting board, carefully slice spinach and spring mix into thin strips.
- 6. Then grab cutting board, cheese grater, and block of cheese. Carefully grate so to shred the cheese.
- Time to assemble! Place leafy greens on the bottom. Add radishes, turnips, microgreens. Then, add shredded beef, bacon and cheese. Top Healthy Burrito Bowl Salad with homemade guacamole.