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!
Who loves a good breakfast bowl?
I had my fair share of a variety of breakfast bowls this week, so I’m all practiced up and ready to claim my faves!
This butternut bowl has to be up there next to well… I guess it’s pretty much at the top of my breakfast bowls this week.
The creamy base of the butternut squash topped off with all my faves, you just can’t go wrong. 🙂
My sights have been set on all the breakfast foods this week, which comes as a surprise to me.
Usually, I am just the person who eats leftover salads or soups from the fridge for breakfast… or eggs or a smoothie.
I’m not the most creative when it comes to my regular breakfasts, because I like to keep things simple, so I can save my creative energy for work as I start the day.
But nothing is better than having an easy recipe that takes literally five minutes to make.
And if it just so happens to be paleo and taste awesome, then all the more reason to make it on repeat! 🙂
Butternut breakfast bowl
This super easy breakfast bowl is not only nutritious and taste amazing; it’s also a great way to stay ahead of your meal prepping game, since we are heading into January and all.
I like to bake my squash ahead of time- like the day before, then when morning dawns, I can just whip up a bowl like this in no time.
This is the food processor I use in this recipe.
It’s the one I use literally EVERY day, so it’s a gooder. 🙂
- 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
- 2 large bananas sliced
- 1-2 cups blueberries
- 1/4 cup pumpkin seeds
- pumpkin pie spice to taste
| Info |
| Prep Time | 5 minutes |
| Servings |
servings
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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).
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Recipe 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). |
Ingredients
Base
Toppings
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- 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!
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Nutrition Facts
Paleo Butternut Squash Breakfast Bowl
Amount Per Serving
Calories 337
Calories from Fat 171
% Daily Value*
Total Fat 19g
29%
Saturated Fat 4g
20%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Sodium 4mg
0%
Potassium 213mg
6%
Total Carbohydrates 35g
12%
Dietary Fiber 6g
24%
Sugars 14g
Protein 10g
20%
Vitamin A
92%
Vitamin C
19%
Calcium
5%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
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What is the white cream on top? Don’t see it listed in the toppings but looks great
Hi Dianna, it’s canned full fat coconut milk 🙂
Delicious! Like desert for breakfast!! Thanks for sharing!
can you substitute sweet potato for the squash? most stores are out of this ingredient right now. Thanks!
Hi Julie, yes totally!
This recipe was amazing! I enjoyed everything about it and also loved it’s versatility. It was filling and quite savory with the perfect amount of sweet. Thank you for sharing this!
Great to hear! Thank you Vanessa!