Brussel Sprouts & Quinoa Burrito Bowls

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Everyone seems to be getting into brussel sprouts recently.

I love them boiled or baked or sautéed, but my absolute favorite way to prepare these is to roast them with a little olive oil, butter, salt & pepper, & parmesan cheese. It’s fast, simple and only takes 15 minutes to prepare. 

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  • Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
  • Reduce heat to medium, add garlic and cook until lightly browned.
  • Remove garlic and discard.
  • Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
  • The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.

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Most nights that Jake leaves dinner plans up to me I try to make some variation of a chipotle burrito bowl. I normally put these ingredients over a bed of lettuce, put it in a tortilla shell or pile it over a pile of chips and no matter what it always turns out delicious. I am obsessed with using quinoa instead of rice! All you need are the following ingredients:

  • 1 cup quinoa
  • 1 cup mixed greens
  • 1 can black beans, rinsed and drained
  • 1/2 cup taco meat
  • 1/4 cup chopped fresh cilantro
  • Grated cheddar or jack cheese
  • Sour cream or Greek yogurt
  • Pico de gallo or salsa
  • Siracha
  • Guacamole
  • Corn

Check out more of my favorite healthy ingredient swaps HERE!

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