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.

Butternut and Kale Breakfast Bowl

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.

Butternut and Kale Breakfast Bowl 2

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?

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.

 

Kale and Butternut Breakfast Bowl #vegetarian #paleo #glutenfree #whole30 #realfood

12 Comments
Join The Conversation

Get updates and other special goodies from The Organic Dietitian delivered right to your inbox!

POPULAR ON THE ORGANIC DIETITIAN BLOG

26 September, 2018

How to Use Castor Oil Packs for Liver Support

Have you ever tried a castor oil pack?  I asked this question a few months ago on my Instagram page and got a lot of questions.  Most people had never heard of castor oil packs and expressed interest in learning more about...

11 February, 2021

The Complete Guide to Copper Toxicity

Are you dealing with copper toxicity?   You may very well be and have no idea! Now copper is an essential nutrient so in general copper isn’t bad. However if we aren’t able to utilize it like we should or properly...

25 January, 2015

Lemon Bars (Raw, Vegan, Paleo)

Two flavors that I absolutely love are the combination of chocolate, peanut butter, and banana, and anything LEMON!  I love lemon, I just can’t get enough.  I could eat lemon curd with a spoon.  Luckily, citrus is in season right...

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe Rating




    1. Yes! If you make the butternut and kale ahead of time your can reheat it in a skillet the morning of and cook the egg to order to put on top. Make ahead meals are key for my busy mornings too!

  1. Are you able to put any nutritional values for your recipes? I would like to see what the points values are as I’m doing WW