Southwestern Butternut Squash & Black Bean Breakfast Bowl
A smoky, satisfying breakfast bowl with black beans, butternut squash, greens, and enchilada sauce! Gluten-free, vegan optional, and just 9 ingredients required!
Servings 2 (Bowls)
Ingredients
SQUASH
- 3 cups butternut squash, peeled and seeds removed, cut into 1 inch cubes (~1 small squash // or sub potatoes cut in 1/2-inch cubes)
- 1 Tbsp avocado oil
- 1/2 tsp each sea salt and pepper
- 1/8 tsp garlic powder
BEANS
- 1 (15-oz.) can black beans, drained and rinsed (or ~1 ¼ cups homemade)
- 1/4 cup Easy Red Enchilada Sauce (or sub store-bought)
VEGGIES
- 1/2 Tbsp avocado oil
- 1/4 tsp red pepper flakes (optional)
- 5 cups baby spinach (a 5 oz. package yields ~5 cups)
- 1/8 tsp sea salt
- 1/8 tsp garlic powder
EGGS optional
- 1/2 Tbsp avocado oil
- 2-4 large eggs (preferably pasture-raised, organic when possible)
- 1/8 tsp sea salt
FOR SERVING
- 1/4 cup Easy Red Enchilada Sauce (or sub store-bought)
- Sliced avocado
- Chopped fresh cilantro (optional)
Instructions
- SQUASH: Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper or a non-stick sheet (use more baking sheets if making a larger batch).
- Add the cubed butternut squash to the baking sheet. Drizzle with avocado oil and sprinkle with salt, pepper, and garlic powder. Use clean hands to toss and evenly coat.
- Bake for ~25-30 minutes or until browned and fork tender. Toss at the 15-minute mark for more even cooking.
- BEANS: Meanwhile, to a small saucepan, add the drained and rinsed black beans and heat over medium heat for 3-5 minutes, stirring often, until warmed through. Add enchilada sauce, mix well to combine, and turn the heat to the lowest setting to keep warm. Alternatively, microwave beans for 1-2 minutes and add sauce.
- VEGGIES: In a medium rimmed skillet add 1/2 Tbsp avocado oil and the red pepper flakes (optional). Heat over medium heat until sizzling gently. Add the spinach and toss to evenly distribute the oil and red pepper flakes. Cook, tossing occasionally, until the spinach is wilted and reduced — about 3 minutes. Turn off the heat and add the salt and garlic powder. Set aside if making eggs, otherwise, cover to keep warm.
- EGGS (optional): In the now-empty skillet, add 1/2 Tbsp avocado oil and heat over medium heat. Once hot, add the eggs. Crack each egg into the pan, cook for 3 minutes uncovered, sprinkle with salt, then cover with a lid for another 1-2 minutes to help the whites cook while keeping the yolks soft. Alternatively, scramble or cook to desired doneness. Remove from heat and cover to keep warm.
- Once the squash is roasted, assemble! Divide the squash, beans, spinach, and eggs (optional) between bowls and top each with remaining enchilada sauce, sliced avocado, and cilantro (optional). Enjoy!
- Leftovers (excluding eggs) keep well (without sauce) for 3-4 days in the refrigerator. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated with 1/4 large avocado per bowl and without eggs or other optional ingredients.
Nutrition (1 of 2 servings)
Serving: 1 Bowl Calories: 425 Carbohydrates: 60.8 g Protein: 14.4 g Fat: 17 g Saturated Fat: 2.1 g Polyunsaturated Fat: 2.8 g Monounsaturated Fat: 10.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 834 mg Potassium: 1713 mg Fiber: 23.5 g Sugar: 7.1 g Vitamin A: 32803 IU Vitamin C: 59 mg Calcium: 252 mg Iron: 5.8 mg