Fun fact: I don’t like burritos. I do, however, like tacos, nachos, quesadillas, sopes and… burrito BOWLS. I don’t have a clue why, but put a burrito in a bowl, and I will eat it all up. Another thing I like, are super filling dishes that make you feel good when you eat it. And with the quinoa and sweet potatoes in this dish, you’ll be left feeling so satisfied. The sweet potato quinoa burrito bowl is pretty easy to make, too.
Now who doesn’t love succulent glazed orange chicken? It is one of my guilty pleasures, even though I haven’t had it in a very long time. So many take-out varieties end in that fast food regret feeling, so I have steered clear for quite a while. However, that all changes when I came across this recipe.
After a few attempts to recreate the succulent deliciousness of a salad served at a restaurant bar back in Eugene, this is the closest we have gotten. Finally! Sometimes the perfect pick me up in the middle of the week is a sweet, savory, and crunchy salad.
The ingredients are nothing fancy, standard if anything, but that makes this all the better. The addition of spinach to the crunchy cabbage was a trick I learned from my mom, the master of salad making. Cabbage can be a bit bland on its own, but by adding in some greener greens, you get a little extra flavor and extra color. You can also add some shredded carrots which I would have done if I had them on hand…
One thing I like to do when making big salads is adding the crispy sprinkles (uncooked noodles/nuts) once the salad is served on a plate. That means that when you save the leftovers for lunch the next day, you don’t have a salad filled with limp, sad fixings.
Let me begin by saying that this is one of the most perfect crockpot recipes that I have ever encountered, made, and subsequently devoured. It is warming, spicy, tangy, and unbelievably tasty. This yummy Chicken Tikka Masala recipe – in the slow cooker – came to me from Table For Two Blog.
