Fact: Burritos are delicious. Another fact: They aren't exactly good for your waistline, thanks to giant tortillas and toppings like sour cream and cheese. This slimmed-down (but still delicious) burrito bowl salad in a jar recipe will satisfy your cravings without sending you into a post-lunch food coma.

Makes five servings

Ingredients:

3 cups cooked quinoa
2 cooked chicken breasts
1 large sweet potato, cut into small chunks
3 cups chopped lettuce
5 tbsp Greek yogurt
3/4 cup shredded cheese
1/2 cup fresh cilantro
1 tbsp coconut oil
2 tbsp lime juice

Directions:

Heat the coconut oil in a large skillet over medium heat. Add the sweet potatoes and sear on all sides. Reduce heat to medium low and cook until fork-tender. Let cool.

Toss the quinoa with the lime juice, lime zest and 1/4 cup cilantro.

Put 1 tablespoon of Greek yogurt at the bottom of each mason jar. Add two tablespoons of sweet potatoes, followed by 3-4 tablespoons of quinoa then 1-2 tablespoons cheese. Pack the rest of the jar with lettuce, seal it and refrigerate.

(Source: Strictly Delicious)

This hearty salad by Eat Within Your Means has plenty of protein and healthy fats, thanks to walnuts (rich in omega-3s) and a dressing made with almond butter.

Makes one serving.

Ingredients:

Dressing:
3 tbsp raw almond butter
1 tbsp unseasoned rice wine vinegar
1/8 tsp salt
1 tbsp maple syrup
2 tsp toasted sesame oil

Salad:
3 cups mixed greens
1 stalk celery, diced
2-3 radishes, thinly sliced
1/4 green apple, thinly sliced (soak in salt water to prevent browning)
1/3 cup almonds

Directions:

Combine all the ingredients for the dressing into a sealed container and shake until emulsified.

Add two tablespoons of dressing to the bottom of the mason jar. Stack ingredients in this order: apples, radishes, celery, walnuts, mixed greens. Seal and refrigerate.

Can be stored for 3-4 days.

(Source: Eat Within Your Means)

You can whip together four servings of this veggie-rich, perfect-for-summer salad in a jar in just 20 minutes. If you're a carnivore, simply add your meat of choice.

Makes four servings.

Ingredients:

1 cup orzo
2 tbsp olive oil
2 tsp grated lemon zest
1 tbsp lemon juice
1/2 cup chopped fresh herbs
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 pint halved cherry tomatoes
1 cup halved snap peas
8 ounces fresh mozzarella balls
5 ounces baby spinach

Directions:

Cook the orzo as directed on the package. Let cool.

Whisk the oil, lemon zest, lemon juice, herbs, salt and pepper together to make the dressing. Divide it among four mason jars.

Layer the ingredients in the following order: cherry tomatoes, orzo, snap peas, mozzarella, spinach leaves. Screw on the lid and refrigerate.

(Source: Earthbound Farms)

Give extra zip to this mason jar salad with creamy, Greek yogurt dressing. The addition of orange zest and balsamic make it ultra flavorful and spruce up a tired chicken-and-orzo dish.

Makes four servings.

Ingredients:

Creamy Citrus Dressing:
2 tbsp Greek yogurt
1/4 cup orange juice
1 1/2 tsp orange zest
1 tsp balsamic vinegar
2 tbsp olive oil
Salt and pepper, to taste

Salad:
2 cups cooked orzo
1 whole chicken breast, shredded
2 whole roasted red peppers, diced
1 cup red onion
2 cups fresh spinach

Directions:

Whisk together salad dressing ingredients.

Layer the in the following order: 2-3 tablespoons dressing, peppers, onions, orzo, chicken, spinach.

Seal and store in the refrigerator.

(Source: Recipe Corner)

This mason jar salad from Eat Drink Paleo combines them with chili flakes and lime for a zesty, mildly spice salad in a jar that's sure to keep you satisfied until the workday is over.

Makes one serving.

Ingredients:

Shrimp:
1 tsp coconut oil
5-6 raw king prawns, peeled and deveined
2 garlic cloves, finely diced
1/2 tsp red chili flakes
1/2 tsp sweet paprika
1/2 tsp cumin powder
1/2 tsp salt

Salsa:
1/2 cup diced tomatoes
2 tbsp chopped cilantro
1/4 red onion, diced
Juice of 1/2 lime
2 tbsp extra-virgin olive oil
1/2 tsp sea salt

Salad:
Chopped lettuce
1/2 avocado, diced
1/4 lime, for garnish

Directions:

Heat coconut oil in a large pan. While it's heating, coat prawns with the garlic, spices and salt, then pan fry for 3-4 minutes. Let cool before making the salad. Mix together the salsa ingredients, and then place them on the bottom of the jar. Top with the prawns, lettuce and avocado.

(Source: Eat Drink Paleo)