Nourishing Lemony Kale and Butternut Squash Winter Wakeup Bowl
Try this Nourishing Lemony Kale and Butternut Squash Winter Wakeup Bowl recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- salt to taste
- 1 egg
- pepper
- 2 tsp lemon juice
- 2 tbsp avocado oil
- 2 cups kale
- 1/2 cup butternut squash cubed
- 1 tsp mediterranean seasoning
- 1/4 cup monterey jack lactose free cheese shreds
- Carbohydrate 22.1201547920176 g
- Cholesterol 0 mg
- Fat 29.01227875 g
- Fiber 4.13511458365259 g
- Protein 5.15568854168212 g
- Saturated Fat 3.37472625 g
- Serving Size 1 1 Serving (246g)
- Sodium 3548.74858333337 mg
- Sugar 17.985040208365 g
- Trans Fat 1.54664375 g
- Calories 348 calories
Wash and chop kale, removing hard stems and inedible garbage.Heat 1 tbsp Avocado oil in a pan on medium and toss in kale.Squeeze in the juice of ½ lemon and remaining avocado oil.If the squash is leftover, add it to pan. If not, heat cubed squash in a microwave safe dish with 1 tbsp water in the microwave for 2 minutes, then add to pan.Continue to cook the kale, turning frequently. Once kale begins to wilt, sprinkle with salt and place in a bowl while you cook the egg.Fry egg to desired doneness, sunny side up or over medium.Top kale with egg and sprinkle with cheese and seasoning. Serve hot.
