Air Fryer Burrito

Here’s a quick roundup of what I cooked last week:

Nori bread

This is actually “Pumpkin Seed Bread with Greens and Nori” from Amy Chaplin’s Whole Food Cooking Every Day. The gluten-free dough is made from brown rice, pumpkin seeds, oats, and kale — which is what gives it this green color before baking:

Then you mix in crushed toasted nori. I also sprinkled in some furikake seasoning. I toasted it and added goat cheese and pumpkin butter for a fall snack:

Beef stew

Stew meat was on sale near me so I treated myself to Best Ever Instant Pot Beef Stew with baby carrots and potatoes. The meat was unfortunately just eh. I guess there was a reason it was on sale. But the vegetables and broth were delicious.

Burrito bake

This is actually the “spiralized sweet potato ‘burrito’ bake” from the Downshiftology cookbook. It’s spiralized sweet potato (which broke my hand-cranked spiralizer) with rice, beans, corns, onions, peppers, and crushed tomatoes, with cheese melted on top. I swapped in feta and added toppings like cilantro, avocado, and plain yogurt. I also made air-fried burritos by spooning it into wraps. The rice turned out a little crunchy for some reason. I might try a shorter grain and leave it in the oven a little longer next time. That’s assuming I ever spiralize again.

Bonus delicata squash

I also roasted a delicata squash as a side dish, following this method where you don’t need to peel it. It was just as tasty as butternut squash, but with much less effort. I liked it so much I bought another one.