Is anyone else already a bit nostalgic that as the days go by, we are saying goodbye to our beloved autumn? I definitely am. I feel like this season went by so fast - granted it is not technically done, but fall as we know it, with golden leaves and double layers of sweaters, is long gone here in Montreal.
Yesterday morning, I woke up to a thermometer displaying -10ºC and the window by my office overlooking a leafless tree... Today, first major snow fall here! Oh well I guess it’s just means it’s time to take out my two piece Christmas red flannel pyjama ;)
Although we are entering the colder months, fall produce still occupies a big part of the groceries’ fresh produce aisle which makes me extremely happy! Fall fruits and veggies are some of my favorites.
I absolutely adore all squash.
Pomegranates are fruits from the gods.
Brussel sprouts are so simple to prepare and yet when paired with garlic and a bit of nooch (nutritional yeast) are absolutely DIVINE.
Cranberries’ acidity is delectable in any dessert and works surprisingly well in many savoury dishes.
Sweet potatoes. Yep, sweet potatoes are just awesome, no explanation needed.
Apples. I mean talk about a versatile fruit: from eating them raw as a snack, to pureeing them, caramelizing them, roasting them and enjoying them in any dessert unimaginable, there is a reason apples are one of autumn’s signature fruit.
Now that you are a bit more familiar with my love for fall and its produce, let me introduce you to this burrito. It’s called Fall Inspired Burrito Wrap for a reason; it not only contains 1 or 2 or 3 fall ingredients but a total of SIX fresh fall ingredients: butternut squash, Brussel sprouts, cranberries, sweet potatoes, garlic and shallots!
Making this burrito might require a bit of meal prep as it includes my Butternut Squash and Kalamata Olives Hummus as well as some of my Sugar Free Cranberry Sauce, but once you’ve made those, putting this burrito together should be a piece of cake and I promise you the result will be 100% worth it!
When I tested the recipe, my boyfriend and I shared one and as we both took a bite, we looked at each other with big eyes & immediately, I knew this one was one for the books.
All the different layers of flavours go so well together! I love the acidity from the cranberry sauce, which is beautifully balanced by the creaminess and saltiness from the butternut squash hummus. The slightly caramelized Brussel sprouts also complement so well the smokey sweet potatoes…ouff… I wish I had one right now as I am writing this.
Honestly this burrito would be perfect at any time of the day - for breakfast, pre lunch snack, lunch, post lunch snack, dinner, and midnight snack ;) Did I mention it’d be a great pre and post workout snack?
On a more serious note, I think you guys would really enjoy this one. If you do end up making it, make sure to share it on social media and tag me at @muriellebanackissa.
Prep time : 15 minutes
Cooking time : 30 minutes
Total time : 45 minutes
Yield : 4 burritos
Roasted Sweet Potatoes
4 cups diced sweet potato
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp salt
1/2 tsp ground pepper
Sautéed Brussel Sprouts
1 tsp olive oil
2 shallots, finely chopped
4 garlic cloves, minced
5 cups finely chopped Brussel Sprouts
1 tbsp balsamic vinegar
Salt and pepper, to taste
4 tortilla wraps (I used Food For Life’s Gluten Free Tortillas)
4 heaping tbsp Butternut Squash and Kalamata Olives Hummus
4 heaping tbsp Sugar Free Cranberry Sauce
2 cups cooked wild rice (or other grain of choice)
Prepare the roasted sweet potatoes by lining a baking sheet with parchment paper and preheating the oven to 400ºF.
Transfer sweet potatoes on the baking dish and season with smoked paprika, cumin, salt and pepper. Toss to coat. Bake for 20 minutes or until fork tender.
In the meantime, prepare the sautéed Brussel sprouts by heating olive oil in a pan over medium-high heat. Add shallots and sauté until starting to brown.
Decrease heat, add garlic and Brussel sprouts. Cook until the Brussel Sprouts become soft and the edges start to caramelize.
Add balsamic vinegar, salt and pepper to taste. Remove from the heat.
To assemble your burritos, roll out a large tortilla wrap. Spread 1 tablespoon of Butternut Squash and Kalamata Olives Hummus and 1 tablespoon of Sugar Free Cranberry Sauce. Add 1/4 cup of wild rice, roasted sweet potatoes and sautéed Brussel sprouts. Roll up and place seam down while you roll the other 3 burritos.
Enjoy as is or place them seam down into a frying pan and grill on both sides until brown and crispy to your liking.