W30/B: Paleo Butternut Squash, Kale & Ground Beef Breakfast Bowl

W30/B:  Paleo Butternut Squash, Kale & Ground Beef Breakfast Bowl
W30/B:  Paleo Butternut Squash, Kale & Ground Beef Breakfast Bowl

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    small onion, finely diced

  • 1-2

    button mushrooms, chopped

  • 150

    g lean ground grass fed beef

  • Salt and pepper to taste

  • Large handful of baby spinach

  • 1/4

    large butternut squash, cooked and cooled (that’s about 1 1/2 cup)

  • 1/4

    cup full fat coconut milk

  • 1

    tsp garam masala

  • 1/2

    tsp spicy curry

  • 1/4

    tsp ground ginger

  • 1/4

    tsp ground cinnamon

  • 1-2

    tbsp organic toasted coconut shavings

  • 1-2

    tbsp full fat coconut milk

Directions

In a heavy skillet set over medium high heat melt a little bit of coconut oil. When oil is nice and hot, add onions, mushrooms, salt and pepper and cook until the veggies are fragrant and softened, about 2-3 minutes. Add ground beef, garam masala, curry, ginger and cinnamon and continue cooking until the beef is no longer pink in color. Throw in the chopped spinach and cook, stirring delicately, until the spinach starts to wilt and turns a dark green. Stir in cooked squash and coconut milk and stir to break down the squash and incorporate the coconut milk. Continue cooking just until heated through. Transfer to a bowl (it’s very important that you use a bowl here, else you would totally lose the right to call this a breakfast bowl) and garnish with a handful of toasted coconut and a few tablespoons of thick and delicious coconut milk.

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