How is it almost June and I don’t own a grill?!?!
Summer is here. I have a wonderful patio overlooking the lake. And no grill. This is a problem.
Grill shopping just got moved up to the top of my “to-do” list.
In the meantime, I can still enjoy some sweet and smoky BBQ flavors at home using my crock-pot.
It’s all very simple. I make up a quick, 10 minute chipotle BBQ sauce on the stove top. Add that to my slow cooker along with a beef roast. And then I just sit back and let it cook ALL DAY long until the beef falls apart. Laziness = win. And also amazing house smells = win.
The mango salsa can be made at any point while the beef is cooking and stored in the refrigerator until you’re ready to eat. It’s cool and refreshing, and the perfect contrast to the warm, spicy chipotle BBQ beef.
These Slow Cooker Chipotle BBQ Beef Tacos with Mango Salsa are the perfect summertime meal. Even if you don’t have a grill. Yet.
This salad is pure happiness in a bowl.
It’s simple and fast to prepare. It’s hearty enough to be a main meal, but it can certainly pass as a side dish. And it has all my favorite players: brussels sprouts, leeks, almonds, golden raisins and quinoa.
I’ve been making this recipe for years now on the regular. Like, for real. Almost every week I prepare a big batch of this Quinoa with Roasted Brussels Sprouts and Leeks. The leftovers are phenomenal. No more sad mid-week lunches for me!
It’s also become one of my staples when I’m having company or when I need to bring a dish to a potluck. Since it’s both vegan and gluten free, I know it’s safe for most people to eat. And there isn’t anything fragile about this salad. You can prepare it hours in advance and nothing will get wilted or mushy. Total win.
Also, I’ve successfully converted a few brussels sprout haters with this salad. So it’s pretty powerful. Just saying.
Recipe barely adapted from Gluten-Free Goddess