Happy November!! Hope your Halloween [aka the best holiday ever] was fun and spooky! I dressed up as Sacagawea over the weekend and as a cowgirl for work yesterday. Trick-or-Treating isn’t very popular in our neighborhood, which is good because we ditched the house and went to a wine tasting at the Blue Wind [aka the best place to eat in St. Mary’s County]. It’s like trick-or-treating for adults! But seriously, how can you not love a holiday that allows everyone to let loose, dress a little crazy, act out of character, and eat candy [or drink wine]!?
Anyway…back to that wonderful picture of vegetables up there. In need of some healthy, filling lunches I went on a search for easy to make and easy to portion meals. I’ve been making burritos with leftover wraps and any random vegetables, cheeses, beans, and meat we have in the refrigerator [it’s less disgusting than that sounds], but after 5 days of burritos I was ready for a change.
I came across this recipe for roasted vegetables with quinoa and pesto via twitter [so obsessed], and it was just what the doctor ordered. Especially after I saw the key ingredients: a.) brussels sprouts and b.) butternut squash. Sold.
My recommendation for the recipe is to omit the pesto [not necessary] and instead roast your vegetables with some herbs for flavor. Also, the proportions were a bit off- I would up the amount of veggies if I were you. I know you love your vegetables. Of course, you can always sub in other fall vegetables if these aren’t to your liking.
I first ate butternut squash in this recipe for Moroccan quinoa and loved it’s the mild sweetness and the hearty/filling aspect it brought to the meal. Now that it’s in season I can’t get enough!
I apparently lost steam towards the end of making this meal, and failed to take a picture of the finished product. Instead, I took a picture of my final lunch burrito.
Who says burritos have to be wrapped!? Well, technically I think a burrito is meant to be wrapped, but that’s beside the point. I got a little over-zealous with my filling [spinach, black beans leftover from this [yeah, I made it again], feta, chipotle peppers, cucumber, and bell pepper] and wasn’t able to actually wrap it. No problem, I’ll just shove it all in a tupperware and call it a day. Still tasted the same 🙂