Breakfast for dinner is one of life’s simplest pleasures, am I right? This Breakfast Butternut Squash Bowl is full of protein and fiber to keep you full. But more importantly, it’s packed with anti-inflammatory foods to combat disease caused by stress. Now that’s a delicious bowl of food!
Serves: 4
Prep time: 15 minutes
Cooking time: 60 minutes
What (your ingredients):
1 butternut squash,
5 eggs
1 ½ cups rice, cooked (rice pictured is yellow because cooked with turmeric!)
1 15-oz. can black beans, rinsed
1 avocado
Hot sauce (optional)
Salt and pepper to taste
How (your directions):
Preheat oven to 400°F.
Using a sharp knife, create slits in butternut squash before roasting.
Place butternut squash onto a lined baking sheet, then roast in oven for 60 minutes.
Remove squash from oven and allow to cool while for 5 minutes. Slice butternut squash in half, and remove seeds and strings from center.
Scramble eggs over medium-low heat until soft curds form.
Then assemble your bowls!
Spoon rice, black beans, and squash into each bowl. Top with scrambled eggs and a few slices of avocado.
Season with hot sauce, salt, and pepper to taste.
Why (the science): Known as the “3 Sisters” of Mesoamerican agriculture, rice, beans, and squash are staple everyday foods of Nicoya, Costa Rica- a Blue Zone with one of the longest living and healthiest communities in the world!
