Ingredients
Butternut Squash
- 3 cups butternut squash, peeled and seeds removed, cut into 1 inch cubes (~1 small squash or substitute with potatoes cut in 1/2-inch cubes)
- 1 Tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/8 tsp garlic powder
Black Beans
- 1 (15-oz.) can black beans, drained and rinsed
- 1/4 cup Easy Red Enchilada Sauce (or store-bought enchilada sauce)
- 1/2 Tbsp avocado oil
- 1/4 tsp red pepper flakes (optional)
Spinach
- 5 cups baby spinach (about a 5 oz. package)
- 1/8 tsp sea salt
- 1/8 tsp garlic powder
- 1/2 Tbsp avocado oil
Eggs (Optional)
- 2-4 large eggs (preferably pasture-raised, organic when possible)
- 1/8 tsp sea salt
- 1/2 Tbsp avocado oil
Toppings
- 1/4 cup Easy Red Enchilada Sauce (or store-bought)
- Sliced avocado
- Chopped fresh cilantro (optional)
Instructions
- Prepare the Squash: Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper or a non-stick baking mat. Spread the cubed butternut squash on the sheet. Drizzle with 1 tablespoon of avocado oil and sprinkle evenly with sea salt, black pepper, and garlic powder. Toss by hand to make sure all cubes are coated.
- Roast the Squash: Bake the squash for approximately 25 to 30 minutes, tossing once halfway through at around 15 minutes, until the pieces are browned and tender when pierced with a fork.
- Heat the Beans: While the squash roasts, add the drained and rinsed black beans to a small saucepan over medium heat. Warm for 3 to 5 minutes, stirring often. Stir in 1/4 cup of enchilada sauce and reduce heat to low to keep warm. Alternatively, microwave the beans with the sauce for 1 to 2 minutes.
- Sauté the Spinach: In a medium rimmed skillet, heat 1/2 tablespoon of avocado oil and the optional red pepper flakes over medium heat until the oil gently sizzles. Add the baby spinach and toss to coat evenly. Cook, stirring occasionally, until the spinach wilts and reduces in volume, about 3 minutes. Remove from heat, season with sea salt and garlic powder, then set aside or cover to keep warm.
- Cook the Eggs (Optional): In the same skillet, add another 1/2 tablespoon of avocado oil and heat over medium. Crack in 2 to 4 large eggs and cook uncovered for 3 minutes. Sprinkle with 1/8 teaspoon sea salt, then cover with a lid and cook an additional 1 to 2 minutes to allow the egg whites to set while keeping yolks soft. Alternatively, scramble the eggs or cook to your preferred doneness. Remove from heat and keep warm.
- Assemble the Bowl: Divide the roasted butternut squash, seasoned black beans, sautéed spinach, and cooked eggs between two bowls. Top each bowl with the remaining 1/4 cup enchilada sauce, sliced avocado, and optional chopped cilantro for garnish. Serve immediately and enjoy!
- Storage: Store leftover components (excluding eggs) without sauce in an airtight container in the refrigerator for 3 to 4 days. This dish is not freezer-friendly.
Notes
- Vegetarian and gluten-free dish.
- Optional eggs can be omitted to make this recipe vegan if using a vegan-friendly enchilada sauce.
- Avocado oil can be substituted with olive oil if preferred.
- Adjust red pepper flakes to control spiciness.
- For a different texture, substitute butternut squash with potatoes or sweet potatoes.
- Use fresh cilantro for best flavor in garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southwestern
- Diet: Gluten Free
