Butternut Squash Breakfast Hash
This yummy vegan butternut squash breakfast hash will help you get your day started on the right foot. Made with whole plant food ingredients, this nutrient-dense hot breakfast takes less than 30 minutes to make. It's oil-free, gluten-free, nut-free, and low-fat.
Servings: 2
Calories: 171kcal
Ingredients
- 1 cup chopped onion
- 3 cups butternut squash 1" cubes
- 1 cup chopped bell pepper
- 1 jalapeno with seeds removed and diced
- 2 cloves garlic minced
- 1 tablespoon coconut aminos or reduced sodium tamari soy sauce
- ¾ tsp smoked paprika
- ½ tsp ground coriander
- 2 cups finely chopped kale or spinach
- Salt to taste I used ⅛ teaspoon
Instructions
- Preheat a non-stick pan over medium heat. Add chopped onion and cubed butternut squash.
- Cook for 5 minutes without stirring to develop some caramelization on the veggies. When it starts to brown, give it a stir, put the lid on, and continue cooking for another 5 minutes. Adding the lid will help speed up the cooking of the butternut squash.
- Add chopped bell pepper, garlic, and jalapeno, give it a stir, and continue cooking for another 3 to 4 minutes.
- Stir in coconut aminos (or low-sodium soy sauce), smoked paprika, and ground coriander.
- Add the chopped kale (or spinach). Put the lid back on and continue cooking for 1 to 2 minutes.
- Stir, and salt to taste (I used about ⅛ teaspoon of salt for the entire pan)!
- If using, add optional toppings (sliced avocado, pumpkin seeds, hot sauce), and enjoy!
Notes
Leftovers keep well in a covered container in the refrigerator for up to four days. This recipe is also freezer-friendly, making it great for meal prep. Portion it out into individual freezer-safe containers and freeze for up to four months.
Nutrition
Calories: 171kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 342mg | Potassium: 1139mg | Fiber: 9g | Sugar: 12g | Vitamin A: 27200IU | Vitamin C: 174mg | Calcium: 189mg | Iron: 3mg
