Breakfast Bowl

Author: Monika

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Kale and Butternut Squash Breakfast Bowl

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Ingredients:

Number of portions: 4
1 Piece(s)
large avocado
1 Teaspoon(s)
dried oregano
1 Piece(s)
garlic clove
1 Piece(s)
kale
1 Piece(s)
medium-sized butternut squash
1 Piece(s)
red onion
4 Piece(s)
eggs
1/4 Teaspoon(s)
ground cinnamon
1/2 Teaspoon(s)
turmeric, powder
Bunch(es)
salt and pepper
1 Tablespoon(s)
coconut oil

Preparation:

Preparation time: 30-60 min.
  1. Begin with roasting the butternut squash upside down in a pan at 425 °F until fork tender, approximately 20-30 minutes
  2. Cool until you can handle it and peel off the skin.
  3. In a large sauté pan over medium heat melt the coconut oil.
  4. Add the onion and sauté 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 through.
  8. Divide the mixture into 4 bowls and top each with one egg and ¼ avocado.
  9. Serve immediately.

Author: Monika

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