Yields about 5 bowls

Ingredients:

• 2 lbs. of butternut squash, cut into 1-inch cubes (fresh or frozen)
• 1 ½ tbsp. olive oil, divided
• 1 tbsp. coconut sugar
• 2 tsp. dried sage
• 1 tsp. garlic powder
• 4 cups packed kale, thick stems removed
• 1 cup pickled red onions
  • 1 red onion, thinly sliced
  • ½ cup apple cider vinegar
  • 1 tbsp. coconut sugar
  • 1 tsp. Himalayan sea salt
• 10 oz. jar roasted red peppers, drained and sliced
• 1 tbsp. minced garlic
• 1 cup dry quinoa
• ¼ cup raw pepitas (pumpkin seeds)
• ¼ cup pomegranate seeds
• 8 free-range organic eggs
• avocado for topping if desired

Directions:

Preheat the oven to 350 degrees. Combine cubed squash, sage, coconut sugar, 1 tbsp. of olive oil, and garlic powder and mix well. Spread mixture onto a parchment lined baking sheet and bake for 20-30 minutes until squash is soft and can easily be poked with a fork.

Prepare the pickled onions by combining thinly sliced red onion, apple cider vinegar, coconut sugar, and salt in an air tight container, and refrigerate for at least 2 hours before using.

Cook quinoa by combining 1 cup of dry quinoa and 2 cups of water in a saucepan, bring to a boil, reduce heat to low and cover and cook for 15 minutes or until no water remains.

Once squash is cooked, heat the other 1/2 tbsp. of olive oil in a skillet over medium heat and add squash, kale, roasted red peppers, and minced garlic, and sauté mixture until kale is thoroughly cooked (about 5-7 minutes).

Assemble your breakfast bowl by combining 1/3 cup of cooked quinoa, 1 cup of vegetable mixture, 2 poached eggs, 1 tbsp. of pumpkin seeds, 1 tbsp. of pomegranate seeds, pickled onions, and slices of avocado if desired.

(To poach eggs, heat a saucepan 3/4 full of water with 1 tbsp. of vinegar over medium heat until almost boiling, crack eggs into water and cook for 3-4 minutes until yolk is at desired consistency. Remove with a slotted spoon)

Nutritional Info:

Total Calories 416, Fat 18g, Protein 20g, Carbohydrate 45g, Fiber 7g, Sugars 9g, Sodium 330mg