KALE AND BUTTERNUT SQUASH BREAKFAST BOWL
Ingredients
- 1 medium butternut squash cut into 1/4 and remove seeds
- 1 Tbsp. coconut oil
- 1 small red onion peeled and diced
- 1 large garlic clove peeled and minced
- 1 head kale ribs removed and chopped
- 1 tsp. dried oregano
- 1/2 tsp. turmeric powder
- 1/4 tsp. ground cinnamon
- salt and pepper to taste
- 4 eggs cooked however you like
- 1 large avocado pitted and skins removed
Instructions
- Roast the butternut squash in a 425 degree F oven upside down in a pan until fork tender, about 20-30 minutes.
- Cool until you can handle it and peel off the skin.
- In a large saute pan over medium heat melt the coconut oil.
- Add the onion and saute until translucent about 5 minutes.
- Add the garlic, kale, and seasonings.
- Cook until the kale is wilted.
- Cube the butternut squash and add to the pan to warm threw.
- Divide the mixture into 4 bowls and top each with one egg and 1/4 avocado.
- Serve immediately.
Tried this recipe?Let us know how it was!
Trackbacks/Pingbacks