Butternut Squash Breakfast Bowl (AIP, paleo, vegan)
An easy breakfast bowl to make with leftover roasted butternut squash
Servings: 1 serving
Calories: 301kcal
Ingredients
- 100 g butternut squash cooked and skin removed (read my complete guide to butternut squash if you need to find out how to do that)
- 2 Tablespoons coconut milk or other non dairy milk of your choice
- ½ banana
- 2 Tablespoons blueberries (fresh or frozen)
- 1 Tablespoon dried cranberries or raisins
Optional :
- 1 teaspoon shredded coconut
- 1 Tablespoon maple syrup
Instructions
- In a bowl, mash the butternut squash with a fork and add the coconut milk. Mix until well combined.
- Peel and slice the half banana. Put the pieces of banana, the dried cranberries and blueberries on top of the mashed butternut.
- Pour the optional maple syrup and sprinkle the shredded coconut over your bowl. Voilà!Bon appétit !
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition
Calories: 301kcal | Carbohydrates: 59g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 25mg | Potassium: 723mg | Fiber: 5g | Sugar: 38g | Vitamin A: 10684IU | Vitamin C: 29mg | Calcium: 82mg | Iron: 2mg