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Breakfast Butternut Squash Bowl

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Source: Chelsea - Victae.com


Serves
4
Prep
15 minutes
Cook
60 minutes

Breakfast for dinner is one of life’s simplest pleasures, am I right?  This Breakfast Butternut Squash Bowl is full of protein and fiber to keep you full.  But more importantly, it’s packed with anti-inflammatory foods to combat disease caused by stress.  Now that’s a delicious bowl of food! 


Ingredients


What (your ingredients):


1 butternut squash,


5 eggs


1 ½ cups rice, cooked (rice pictured is yellow because cooked with turmeric!)


1 15-oz. can black beans, rinsed


1 avocado


Hot sauce (optional)


 


Salt and pepper to taste


Directions


How (your directions):


Preheat oven to 400°F. 


Using a sharp knife, create slits in butternut squash before roasting. 


Place butternut squash onto a lined baking sheet, then roast in oven for 60 minutes.


Remove squash from oven and allow to cool while for 5 minutes.  Slice butternut squash in half, and remove seeds and strings from center.


Scramble eggs over medium-low heat until soft curds form.


Then assemble your bowls!


Spoon rice, black beans, and squash into each bowl.  Top with scrambled eggs and a few slices of avocado.


Season with hot sauce, salt, and pepper to taste.


 


Why (the science):  Known as the “3 Sisters” of Mesoamerican agriculture, rice, beans, and squash are staple everyday foods of Nicoya, Costa Rica- a Blue Zone with one of the longest living and healthiest communities in the world!


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