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OUR BLOG

Sautéed Brussel Sprouts & Cherry Tomatoes with Walnuts & Goat Cheese:

By admin | In Food/Recipes | on January 24, 2016

Olive oil
Sea salt
Ground black pepper
1 pound of Brussels sprouts, sliced thin
12 to 15 Cherry tomatoes, cut in half
Juice of half a lemon
Half a can of organic garbanzo beans, drained
2-3 tbsp basil pesto, homemade (or in the jar)
Half a sliced avocado
1/3 cup of toasted chopped walnuts
Goat cheese crumbles

Heat olive oil, add brussel sprouts and sauté until golden brown. Add the sliced cherry tomatoes, and cook for about 2 minutes until pan roasted. Sprinkle with sea salt, ground pepper, add garbanzo beans and pesto, and cook a a few more minutes until flavors marry. Remove from heat, squeeze lemon juice over the veggies. Sprinkle with toasted walnuts, add sliced avocado, and goat cheese crumbles. Toss gently and serve as is, or over black rice or quinoa.

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