Southwestern Breakfast Bowl
Roasted butternut squash, saucy black beans, wilted spinach, avocado, and optional eggs topped with enchilada sauce for an easy Southwestern breakfast bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2-4 servings
- Category: Breakfast
- Method: Roasting
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
3 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
1 tbsp avocado oil
1/2 tsp sea salt
1/2 tsp black pepper
1/8 tsp garlic powder
1 (15-oz) can black beans, drained and rinsed
1/4 cup red enchilada sauce
1/2 tbsp avocado oil
1/4 tsp red pepper flakes, optional
5 cups baby spinach
1/8 tsp sea salt
1/8 tsp garlic powder
1/2 tbsp avocado oil
2-4 large eggs, optional
1/8 tsp sea salt
1/4 cup red enchilada sauce, for serving
Sliced avocado
Chopped fresh cilantro, optional
Instructions
1. Preheat oven to 425°F (218°C).
2. Toss squash with oil, salt, pepper, and garlic powder.
3. Roast for 25-30 minutes, tossing halfway.
4. Warm beans for 3-5 minutes and stir in enchilada sauce.
5. Sauté spinach with oil and red pepper flakes for about 3 minutes; season.
6. Cook eggs to desired doneness, if using.
7. Divide squash, beans, spinach, and eggs between bowls.
8. Top with enchilada sauce, avocado, and cilantro.
Notes
Potatoes can replace the butternut squash.
Refrigerate leftovers without eggs for 3-4 days.
Not recommended for freezing.
Find it online: https://elitesrecipes.com/southwestern-breakfast-bowl/