Fall Harvest Breakfast Bowl
23 hours ago
6 min read
Wait, who told you that you couldn’t have butternut squash or quinoa for breakfast? This is my Fall Harvest Breakfast Bowl and it is going to become your go-to, weekend breakfast recipe.
This may not be your typical breakfast you have on a weekday when you’re rushing out the door for school or work, I get that. But, I purposely made it so you can have it for slower mornings. If you know one thing about me, you know I love breakfast. I think I was put on this earth to solely make high-quality breakfasts — and then proceed to eat them. I want to be able to inspire you to enjoy the process of making yourself a wholesome breakfast that takes time to make and enjoy.
When I thought about this recipe, I wanted to make you a breakfast that you would see on a brunch menu at an up-scale restaurant. A breakfast that would make you want to re-create it at home. Now, I know that this Fall Harvest Breakfast Bowl recipe may seem time-consuming to you because it needs roughly 45 minutes to make. But the reality is, you could be making your morning coffee, reading a good book, or even laying on the couch while the butternut squash is roasting in the oven. The rest of the ingredients, aka the quinoa, avocado, and arugula, barely need 10 minutes to be prepped.
The best part is, once you make one batch of the quinoa and butternut squash, you can enjoy the leftovers for the next couple of days. All you would need to do is freshly prep the avocado, arugula, and eggs.
This breakfast bowl is not only delicious and simple to make, but it’s balanced and nutrient-dense. You have complete sources of protein from both the eggs and quinoa, plenty of fiber (roughly 8 grams of fiber) from the butternut squash, avocado, quinoa, and arugula, healthy fats from the avocado and extra virgin olive oil, and micronutrients like calcium from the feta (bone health), vitamin A (eye & skin health) from the butternut squash, and magnesium (metabolism/energy) from the quinoa.
As always, please feel free to make this recipe your own. I added a drizzle of chili-infused extra virgin olive oil at the end to add an extra kick of flavor to the recipe, but you can opt out of the spice. Feel free to add different garnishes such as, fresh parsley, pumpkin seeds, or hemp seeds to the bowl. If you’re vegan, you can opt out of the eggs and use tofu instead — just a reminder that veering off of the recipe too much can affect the end results.
I can’t wait to see how you recreate this Fall Harvest Breakfast Bowl. Let’s get to the recipe!
Yields: 1 (save the rest of the quinoa and butternut squash)
Portion: 1 bowl
Prep time: 10 minutes
Total time: 45 minutes
This recipe is gluten free and vegetarian. This recipe can be easily made dairy free.
Ingredients:
1 butternut squash, cubed
1-2 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp garlic powder
¾ tsp salt
½ tsp black pepper
1 cup white quinoa
2 cups vegetable broth
½ tsp salt (or more)
1 cup arugula
Juice of 1/2 lemon
Drizzle of extra virgin olive oil
Pinch of salt
2 over-easy eggs (or to your liking)
½ avocado, thinly sliced
1 tbsp crumbled feta
Optional garnish:
Chili-infused extra virgin olive oil
Maldon salt (flaky salt)
Instructions:
Roast butternut squash: Preheat oven to 425. Toss cubed butternut squash with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread onto a baking sheet and roast for 30-40 minutes, flipping halfway through, until tender and caramelized around the edges.
Cook quinoa: Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold water for about 30 seconds. This removes its natural coating, which can taste bitter. Set aside to drain. In a small saucepan over medium-high heat, add rinsed quinoa and pour in broth. Stir in salt. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover with a lid, and allow to simmer for about 12-15 minutes, or until all the liquid has been absorbed. Once the liquid is absorbed, turn off the heat but keep the lid on. Allow quinoa to sit covered for 5–10 minutes to steam and fluff up. Then uncover and fluff with a fork before serving.
Prep rest of ingredients: Have the arugula massaged with lemon juice, olive oil, and salt. Slice the avocado and have the feta crumbled.
Cook eggs: while the butternut squash is about to be done roasting, cook two eggs to your liking. I personally enjoy them over-easy/medium. Place a nonstick skillet over medium-low heat. Add 1 tsp olive oil or butter. Gently crack both eggs into the pan, leaving a little space between them. Allow the whites to become mostly opaque and set while keeping the yolks runny. You can either lower the heat and cover the pan until cooked to your liking OR slide a thin spatula underneath each egg and carefully flip it over without breaking the yolk. Cook for another 15–30 seconds, just enough to set the remaining whites without cooking the yolks through.
Assemble bowl: In a bowl of choice, layer in the arugula. Add ¼- ½ cup cooked quinoa and ½ cup roasted butternut squash. Top with eggs and avocado.
Garnish and serve: Garnish with crumbled feta, chili-infused extra virgin olive oil, and flaky salt. Enjoy!
Recipe Notes:
Make it ahead of time: One of my favorite things about this recipe is that you don’t have to start from scratch every time you want to enjoy it. Roast the butternut squash and cook the quinoa ahead of time, then store them separately in airtight containers in the refrigerator for up to 3–4 days. When you’re ready to eat, simply reheat, prepare your eggs, and assemble your bowl with fresh arugula and avocado.
Don’t skip rinsing your quinoa: Rinsing your quinoa under cold water before cooking helps remove any remaining saponins (bitter flavors) and improves flavor.
Give your butternut squash some space: When roasting your squash, avoid overcrowding the baking sheet. Spreading the cubes in a single layer allows them to caramelize rather than steam.
Customize your protein: I personally love this bowl with two over-easy eggs because the runny yolks create a delicious sauce that brings the bowl together. But, please feel free to substitute for scrambled eggs, poached eggs, or even tofu if you prefer a plant-based option.
Don’t be afraid to switch up your toppings: As always, this bowl is versatile. Try adding toasted pumpkin seeds for extra crunch, hemp seeds for additional protein, or fresh parsley for some fresh flavor.
Adjust the seasoning to your preference: The smoked paprika gives the squash a slightly smoky flavor that complements its natural sweetness. If you prefer a little heat, add chili flakes or finish your bowl with chili-infused extra virgin olive oil.
FAQ:
Can I use frozen butternut squash instead of fresh?: Yes! Frozen cubed butternut squash is a convenient option, especially if you want to save time on peeling and chopping. You can roast it directly from frozen, but it may take a little longer to develop those caramelized edges. Avoid overcrowding the baking sheet for the best results.
What if I don’t like arugula?: No problem. You can substitute arugula with baby spinach, massaged kale, or mixed greens.
Can I meal prep this Fall Harvest Breakfast Bowl?: Yes. In fact, I highly recommend it. While this recipe takes approximately 45 minutes from start to finish, most of that time is spent waiting for the butternut squash to roast. You can prepare the quinoa and squash ahead of time and enjoy them throughout the week. I recommend preparing the eggs, avocado, and arugula fresh for the best texture and flavor.
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