Cooklist AI

Savory Hearty Breakfast Bowl

Name: Savory Hearty Breakfast Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tbsp balsamic vinegar; 1/4 cup fresh cilantro, chopped; 1/4 tsp red pepper flakes; 1/4 tsp sea salt; 1/4 tsp garlic, finely minced; 1 tbsp roasted pumpkin seeds; 1 ripe avocado, sliced; 1/3 cup fresh blueberries; 4 large eggs; 1/3 cup red onion, finely chopped; 1/4 tsp black pepper; 12 ounces broccoli cole slaw salad mix; 1 1/2 tbsp olive oil, divided; 1 1/3 cup peeled butternut squash, chopped into cubes

Awaken your senses and start your day right with a nourishing bowl full of robust vegetables and tender eggs. The golden-roasted butternut squash, sautéed red onion, and vibrant broccoli slaw salad meld together in a delightful medley of flavors elevated by a hint of garlic and a splash of balsamic ...



35 min

TOTAL TIME

285

CALORIES

$1.53

PER SERVING

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Ingredients

14 INGREDIENTS

4 SERVINGS

1 tbsp balsamic vinegar

1/4 cup fresh cilantro

chopped

1/4 tsp red pepper flakes

1/4 tsp sea salt

1/4 tsp garlic

finely minced

1 tbsp roasted pumpkin seeds

1 whole ripe avocado

sliced

1/3 cup fresh blueberries

12 oz broccoli cole slaw salad mix

1 1/2 tbsp olive oil

divided

1 1/3 cups peeled butternut squash

chopped into cubes

Directions

6 STEPS

15 min

PREP TIME

20 min

COOK TIME

35 min

TOTAL TIME

Preheat your oven to 425 degrees F. Arrange the chopped butternut squash on a baking sheet, drizzle with half a tablespoon of olive oil, then toss to coat. Roast in the preheated oven for 15-20 minutes, until tender and golden.

While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chopped red onions and sauté until they begin to soften and brown, about 2 minutes.

Add the broccoli slaw salad mix, minced garlic, salt, black pepper, and balsamic vinegar to the skillet. Toss to combine everything and then cover. Let it cook for 2-3 minutes until the slaw is slightly tender, then remove from heat.

Transfer the sautéed slaw into a large bowl. Add the roasted squash and fresh blueberries. Toss everything together to combine.

Cook eggs to your preference in the same skillet with 1/2 tbsp of olive oil.

Serve the vegetable mixture in bowls, top each with a cooked egg, and garnish with red pepper flakes, chopped cilantro, avocado slices, and roasted pumpkin seeds.