We believe it to be true! This Southwestern-inspired breakfast bowl features smoky enchilada sauce, salty-sweet butternut squash, and satisfying black beans and avocado. Big YUM!

You can make this dish vegan by adding an egg or fiber-rich beans. This meal-prep-friendly bowl comes together with just nine ingredients and easy methods. We’ll show you exactly how to make it!

Make This Breakfast Bowl

butternut squash is the perfect way to start your day. Toss the butternut squash with some salt, pepper, and garlic powder and roast it while you prepare the other ingredients.

Spinach is not only packed with nutrients but is also quick and easy to make. It’s ready in less time than it takes to text your friend. You might win, but you will be very close.

Then, beans are combined with sauce enchilada for a delicious, fiber-rich breakfast bowl. The Southwestern influences are also evident in this dish.

Once the beans are seasoned and heated, you can add some eggs to your beans. Then, it’s time to assemble roasted vegetables, seasoned beans, and greens. Add extra enchilada, avocado, and cilantro to the top, and enjoy!



  • Three cups butternut squash, peeled, seeds removed and cut into cubes of 1 inch (1 small squash or substitute potatoes cut into 1/2-inch cubes).
  • 1 Tbsp avocado oil
  • Half a teaspoon of each salt and pepper
  • 1/8 tsp Garlic powder


  • 1 (15-oz.) Can of black beans, rinsed and drained (or 1 1/4 cups home-made).
  • 14 cups Easy red Enchilada Sauce


  • 1/2 Tbsp avocado oil
  • 14 tsp of red pepper flakes ( optional )
  • Five cups baby spinach (a 5 oz. Five cups baby spinach (a 5 oz. package yields about 5 cups)
  • 1/8 tsp of sea salt
  • 1/8 tsp Garlic powder


  • 1/2 Tbsp avocado oil
  • Two large eggs (organic or pasture-raised if possible).
  • 1/8 tsp of sea salt


  • 14 cup Easy red Enchilada Sauce (or substitute store-bought sauce)
  • Avocado slices
  • Fresh cilantro chopped ( optional


  • SQUASH: Preheat oven to 425 degrees F (212 C). Line a large baking tray with parchment paper or a sheet of non-stick.
  • Add the butternut squash cubes to the baking sheet. Sprinkle with garlic powder, salt, pepper, and avocado oil. Toss the vegetables with clean hands and coat evenly.
  • Bake for 25-30 minutes or until brown and fork tender. For more even cooking, toss the potatoes for 15 minutes.
  • Beans: In the meantime, in a small pan, add the rinsed and drained black beans. Heat over medium heat, stirring frequently, for 3-5 minutes until heated through. Add the enchilada salsa, go well, and reduce the heat on the stove to maintain warmth. You can also microwave the beans for about 1-2 minutes, then add sauce.
  • VEGGIES: Add 1/2 Tbsp of avocado oil to a medium-sized rimmed pan. Also, add the red pepper flake (optional). Heat on medium heat until it sizzles gently. Toss the spinach to distribute the oil evenly and the red pepper flakes. Toss the spinach occasionally and cook until it is reduced about 3 minutes. Add the garlic and salt after turning off the heat. If you are making eggs, set aside. Otherwise, cover and keep warm.
  • Add 1/2 Tbsp of avocado oil to the skillet that is now empty and heat it over medium heat. Once the oil is hot, add your eggs. Sprinkle salt on each egg and cook it for 3 minutes, uncovered. Then, cover the pan for another 1 to 2 minutes. You can also scramble the eggs or cook them to your desired level of doneness. Cover and remove from heat to keep warm.
  • Assemble the dish once the squash has been roasted! Divide the beans, squash, spinach, and eggs (optional) between bowls, and top with remaining enchilada, avocado slices, and cilantro. Enjoy!
  • In the fridge, leftovers (except eggs) will be kept for 3-4 days (without sauce). The food is not freezer-friendly.

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