Last week I got this sweet e-mail from long-time reader Antoinette:
I have enjoyed your recipes so much since the start of my BLE journey in December 2017. I have recently found out that my body doesn’t react well to any grains, sugar (including fruit) and dairy. There aren’t many Paleo BLE’ers on Instagram, and I was wondering if you (since you are a genius BLE chef & recipe developer) didn’t want to explore that avenue a bit for those of us who are not able to have any grains, might need to limit fruit and avoid dairy. I have the grains alternative food plan, and I know there are some suggestions there, but thought I’d reach out from a struggling fan’s perspective and ask for inspiration.
So glad you reached out Antoinette, and I hope this post helps give you (and other grain-free eaters) some fresh ideas! And now, onto this week’s breakfast creation, which I’m calling the Antoinette Bowl 🙂
This savory hash uses taco seasoning and chipotle sauce to give naturally sweet roasted butternut squash a nice spicy kick, with crispy kale, black beans, baked eggs, and lime and cilantro to tie it all together. A decadent breakfast-for-one or easily scalable to feed the whole family.
To make this ahead so that there’s less work to do before coffee, you can roast the butternut squash ahead of time, and store in the fridge. In the morning, toss with the beans and greens, crack in the eggs, and bake for a quick and decadent breakfast.
Other Grain Free Breakfasts to Try:
- Butternut Apple & Sausage Breakfast Hash
- Creamy Vegan Grits
- Creamy Breakfast Polenta w/ Tempeh Crumbles
- Vanilla Chia & Strawberry Pudding
- Sweet Potato Breakfast Bowl
- Sweet Potato Toast (5 Ways!)
- Sweet Potato Breakfast Bake
If you make this recipe, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen to share your creations and inspire others! I love to see what you all are making.
Butternut Breakfast Hash w/ Chipotle Sauce
Grain & Veggies
- 1.5 cups cubed butternut squash, about 14 oz raw
- 1 cup kale, chard, or spinach, chopped
- 1 tsp taco or fajita seasoning, or use a mix of cumin, chili powder, smoked paprika, and garlic powder
- Salt & pepper
- 1 egg
- 1/4 cup black beans, drained, 1.5 oz
Chipotle Lime Sauce
- Fresh cilantro or green onions, chopped
- Preheat the oven to 375° and line an oven-proof dish or sheet pan with parchment paper. Add the cubed butternut squash (and/or sweet potato) and toss with a small splash of olive oil, and a generous amount of salt, pepper, and your favorite taco or fajita seasoning.
- Roast for 25-30 minutes, or until browned and soft.
Make the Sauce
- Stir together the sauce ingredients with a fork in a small cup, adding water to thin until pourable. I like to make a single serving at time, but you could also make a larger batch ahead of time.
Bake The Eggs
- Remove the squash from the oven and reduce the oven temperature to 350°. Add the kale and beans to the cooked squash and gently toss, adding a bit more oil and seasoning if desired.
- Create a well for the egg(s) and carefully crack the egg into it. Season with a bit more salt and pepper and return to the oven.
- Bake, uncovered, until the whites are cooked but the yolk is still runny, about 10 minutes. Keep an eye on it, it's easy to under or overcook it.
Garnish & Serve
- Gently slide the yummy meal off of the parchment paper onto a plate, drizzle with the sauce, and garnish as desired.