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Paleo whole30 breakfast bowl made with butternut squash. Topped off with blueberries, bananas, and pumpkin seeds. This healthy breakfast is easy for on-the-go lifestyles and busy families. Plus, it tastes amazing and will leave you wanting more! #paleo #recipes #cooking #whole30

Paleo Butternut Squash Breakfast Bowl

Paleo breakfast bowl made with butternut squash. Topped off with blueberries, bananas, and pumpkin seeds. This healthy breakfast is easy for on the go lifestyles and busy families. Plus, it tastes amazing and will leave you wanting more!
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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Main Dish
Servings: 4 servings
Calories: 337kcal

Ingredients

Base

  • 1 large butternut squash cooked (see notes on how to make)
  • 1/4 cup full fat canned coconut milk
  • 1/4 cup almond butter optional
  • 1 teaspoon vanilla optional

Toppings

  • 2 large bananas sliced
  • 1-2 cups blueberries
  • 1/4 cup pumpkin seeds
  • pumpkin pie spice to taste

Instructions

  • In a food processor blend ingredients for base until smooth. Transfer to bowls and add toppings before serving. Squash can be stored in fridge throughout the week for easy meal prep!

Notes

How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).

Nutrition

Calories: 337kcal | Carbohydrates: 35g | Protein: 10g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 213mg | Fiber: 6g | Sugar: 14g | Vitamin A: 4600IU | Vitamin C: 15.7mg | Calcium: 50mg | Iron: 2.7mg
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