Butternut Squash, Kale & Ground Beef Breakfast Bowl

By BClover

Ingredients

• 1/2 small onion, finely diced
• 1-2 button mushrooms, chopped
• 150 g lean ground grass fed beef
• Salt and pepper to taste
• 5 kale leaves, stems removed and chopped (you can sub collard or 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

Details

Servings 1
Adapted from thehealthyfoodie.com

Preparation

Step 1

When you eat Paleo, breakfast no longer is as easy as pouring cereal into a bowl and adding milk to it or popping a couple of slices of bread in the toaster.

Speaking of which, I’m currently on day 13 of my 2nd challenge and things are going really well. I haven’t had a single craving for nuts or nut butter since I started, which truly surprises me. I mean, my addiction to nut butter was BAD! I would easily go through 2 to 3 cups every week, just eating the stuff by the spoonful.

So anyway, Breakfast Bowls, as I like to call them, pretty much are my new cereal! Granted, they’re not quite as quick and easy to put together as a bowl of cereal, but with a little prep ahead of time, they do make it from pan to table on weekday mornings in a very decent amount of time.

And of course, while I mostly choose to have those for breakfast, they also make for perfect, portable lunches

(most reheat super well in the microwave)

Tell you what! They beat any take-out  food and probably will be ready in less time than it would take the delivery person to get to your door.

So make it a habit. Prep a few things on the week-end.

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 kale and cook, stirring delicately, until the kale starts to wilt and turns a vivid 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.

*Time saving tip: You can double or triple the amount of meat (adjust onions and mushrooms accordingly) and use it on subsequent mornings to create different variations of this breakfast bowl. If you elect to do that, you might want to add the spices only after the meat is fully cooked and you have removed the portion that you’re not going to use right away.

I usually just eat eggs for breakfast because they are quick and easy. But this would make an awesome lunch as well.

Now the reason I eat hardboiled eggs for breakfast is that they are a grab and go breakfast that I can eat on the run… I usually end up eating them on the bus on the way to work!

I so hear you, though! Plus, hard boiled eggs are so yummy!

I tagged this from TasteSpotting & finally got a chance to make it for lunch. SO GOOD! It’s a really creative combination of delicious/filling ingredients and flavors. I used sweet potato instead of squash & loved it. Definitely a stand out!

Also, I removed all coconut ingredients & then stirred in 1 tbs of coconut butter at the end + crumbles from the jar on top.

What’s up with this place, anyway?

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