I’m working on incorporating more veggies in my diet. One of my favorite recipe creators is Liz Moody on instagram. Her reels are so fun and she has the most creative way to use veggies! I also love following her for smoothie recipes and her body positivity! I found Liz on instagram but I often refer back to her ADORABLE website for more recipes.
This burrito I’m sharing about today has a few *strange* ingredients but the flavors come together so well to create as Liz’s husband describes “a pumpkin spice breakfast burrito” and my mom and I couldn’t agree more!
This recipe caught my eye as I was scrolling through instagram reels. I was excited to add the rosemary, thyme, and sage, something about Fall just needs those three spices in as many recipes as possible.
This recipe contains:
4 cups butternut squash
4 cups brussel sprouts
1 yellow onion
To make the cranberry salsa, you’ll need:
2 cups frozen cranberries
I was so intrigued as to how all of these flavors and ingredients would come together. I made a big batch and have about a dozen of these babies in my freezer and ready to grab a plant based meal on the go! Mom gave this recipe a big thumbs up. I LOVED the cranberry sauce (I did have to add a touch more sugar than the recipe states) but it perfectly rounds out the recipe!
These are my favorite burritos – not only are they low carb but there are NO sugar and they crisp so nicely. I get these at our local fareway. I wish they were a little bigger or a little stronger but they work great and are very moist.
Here is Liz Moody’s website: https://www.lizmoody.com/
You can follow Liz on instagram here: @lizmoody
You can find the reel to this recipe and watch Liz cook the burritos here: https://www.instagram.com/reel/CTu8nQjBxrr/?utm_medium=copy_link
If you try this recipe, let me know if you love it as much as we do!