One of my all time favorite combinations for breakfast, lunch, or dinner, is Roasted Vegetables + White Cheddar Cheese {preferably raw milk and/or aged} + Over Easy Eggs. It’s one of those things that always turns out full of flavor and loaded with nutrition. Quite often I stick to root vegetables, but with a love for the inherent sweetness found in butternut squash, paired with the savory flavors brought in by the aged cheddar, smoked paprika, and turmeric, and I knew this Butternut Squash Kale and Farro Bowl with Eggs would be a win.
And it is, without doubt.
While we’re talking about favorite pairings, we should quickly talk about the seasonings in this dish. I’ve come to love, love, love combining smoked paprika, turmeric, black pepper, and a little chipotle chili powder, especially when it comes to roasted vegetables and eggs.
My latest breakfast kick consists of an english muffin with an egg, a little spinach, white cheddar cheese, and avocado. And of course, these exact seasonings, minus the chipotle powder. I tend to prefer the smoky flavors without the kick in the morning. So good.
For a few of my other favorite veggies and egg combos, check out the links below:
- Roasted Veggie Breakfast Bowl with Fried Eggs + Sriracha
- Zucchini Fritters with Poached Eggs
- Quinoa Veggie Burger topped with Sweet Potato and Eggs
- Root Vegetable Hash with Eggs and Aged Cheddar
Butternut Squash Kale and Farro Bowl with Eggs
Ingredients
- 4-5 cups butternut squash cubed
- 1/2-1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp chipotle seasoning optional, adds a little kick
- 1/2 cup farro dry
- 2 cups kale chopped
- 1-2 ounces aged white cheddar cheese shredded
- 4 eggs
Instructions
- Preheat oven to 400 degrees.
- Spray large baking sheet with coconut oil cooking spray, add cubed squash to pan and spread to single layer. Bake for approximately 10 minutes, remove butternut squash and add chopped kale to pan, toss to combine with spatula or wooden spoon, then return butternut squash and kale to oven and bake another 5-6 minutes or until squash is soft and baked through.
- Remove veggies from the oven and sprinkle with smoked paprika, turmeric, sea salt, black pepper, and chipotle seasoning, toss to coat.
- Meanwhile, cook farro according to package directions. I added 1/2 cup dry farro to small sauce pan with 1 cup water, brought to a boil, then simmered for 15 minutes.
- Once the farro and squash are nearly ready, add eggs to skillet and cook on medium heat until they are cooked to your liking. We love to leave the yolks runny so they break and spread over the roasted veggies.
- To assemble the bowls, add a layer of Farro, followed by half of the cooked veggies, top with shredded aged white cheddar cheese and two cooked eggs. Sprinkle eggs with additional smoked paprika and black pepper, if desired.
Notes
Nutrition
