Kale and Butternut Squash Breakfast Bowl

February’s Recipe Redux theme: showing the healthy ways to wake up breakfast.  It just so happens that breakfast is my favorite meal of the entire day and I always look forward to waking up so I can eat a delicious breakfast.  If it is a smoothie, french toast, granola, or hash.  Breakfast has so many possibilities.

Breakfast is your first opportunity of the day to include more vegetables into your life.  Recommendations for vegetable intake is now anywhere from 7-15 servings to make sure you are getting enough fiber, vitamins, minerals, and antioxidants.  Vegetables are the best sources of all of these nutrients.  It is important to find ways to eat more so why not eat them for breakfast too?

I am waking up to this kale and butternut squash breakfast bowl these days and enjoying every bite!  Add an egg on top of anything and call in breakfast.  For years I struggled with proper digestion and didn’t even realize it was a problem.  I would feel bloated after even healthy meals of large salads not realizing that my body struggled to digest a lot of raw foods all at once.  One thing that has really helped me has been to include more cooked foods in my meals.  Starting your day with a warm breakfast is great for digestion.  Including some warming spices like cinnamon and turmeric are another great way to get your digestive juices going which is a long known Ayurveda practice.

I challenge you to include more vegetables into your diet as well.  Start out with a couple of days a week, maybe starting out with this breakfast bowl.  What ways to you try to include vegetables to your breakfast?

Print

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4

Author Sara

Ingredients

• 1 medium butternut squash cut into 1/4 and remove seeds
• 1 tablespoon coconut oil
• 1 small red onion peeled and diced
• 1 large garlic clove peeled and minced
• 1 head kale ribs removed and chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon ground cinnamon
• salt and pepper to taste
• 4 pasture eggs cooked however you like
• 1 large avocado pitted and skins removed

Instructions

1. Roast the butternut squash in a 425 degree F oven upside down in a pan until fork tender, about 20-30 minutes.
2. Cool until you can handle it and peel off the skin.
3. In a large saute pan over medium heat melt the coconut oil.
4. Add the onion and saute until translucent about 5 minutes.
5. Add the garlic, kale, and seasonings.
6. Cook until the kale is wilted.
7. Cube the butternut squash and add to the pan to warm threw.
8. Divide the mixture into 4 bowls and top each with one egg and 1/4 avocado.
9. Serve immediately.

Recipe Notes

*choose organic ingredients when possible.