Butternut Breakfast Bowl Recipe

Serves

Ingredients

Half a butternut squash, spiralised or chopped into small cubes
160g kale, stems removed and leaves roughly torn
80g cherry tomatoes
Extra virgin olive oil
100g quinoa
2 eggs, poached or boiled
1 avocado, sliced
40g feta cheese

For the dressing:

2 tbsp tahini paste
2 tsp miso paste
1 tsp rice vinegar
1 small garlic clove, minced
Pinch each of turmeric and pepper
1 or 2 tbsp water, to thin

Method

Preheat the oven to 220°C/200°C fan/gas mark 7 and line a large baking tray with baking paper.

Place the butternut squash, kale and tomatoes on the tray with a drizzle of extra virgin olive oil. Roast for 10–15 minutes or until the kale is crisp.

While the vegetables are baking, cook the quinoa according to the instructions on the packet and poach or boil the eggs in a saucepan.

To make the dressing, combine all the ingredients in a small bowl and whisk until combined.

Divide the quinoa between two bowls and add the squash, kale and tomatoes. Spoon one egg into each bowl and add the avocado and crumbled feta. Pour over the dressing and enjoy.

Extracted from The Food Pharmacy by Jess Redden. Published by Gill Books. Photography by Leo Byrne

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