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KALE AND BUTTERNUT SQUASH BREAKFAST BOWL

2.96 from 336 votes
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Course Breakfast

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.
Keyword Fall, Summer
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