Southwestern Black Bean & Squash Breakfast Bowl

Breakfast bowl with roasted squash, avocado, sautéed spinach, seasoned black beans, and cilantro

They say it’s the most important meal of the day, and we say it can be the most delicious! This Southwestern-inspired breakfast bowl features smoky enchilada sauce, salty-sweet butternut squash, and satisfying black beans and avocado. Big YUM!

And thanks to protein and fiber-rich black beans it’s (optionally) vegan, or you can add an egg or two for more protein — SO delicious either way! This bowl is meal prep-friendly and comes together with just 9 ingredients and simple methods. Let us show you how it’s done!

Spinach, black beans, butternut squash, enchilada sauce, avocado oil, avocado, eggs, garlic powder, red pepper flakes, salt, and pepper

How to Make This Breakfast Bowl

This satisfying, flavorful start to the day begins with roasted butternut squash! Just toss it with some oil, salt, pepper, and garlic powder, and roast while preparing the other components.

Cubed butternut squash on a baking sheet drizzled with oil and sprinkled with seasonings

Next up, spinach and beans!

Spinach is not only packed with nutrients (hello vitamins A, C, K plus folate and magnesium), but it’s also SO quick and easy to prepare. Toss it in a skillet and it’ll be ready faster than you can text your bestie. Okay, speedy fingers, maybe you’ll win, but it’ll be close!

Then black beans join with enchilada sauce to create a fiber-filled, flavorful breakfast bowl! This is also where the Southwestern influence comes in.

Sautéed spinach in an enameled cast iron skillet

After seasoning and warming the black beans and frying up some (optional) eggs, it’s assembly time: roasted squash, seasoned beans, and greens! Top with extra enchilada sauce, avocado, and cilantro, and dig in!

Roasted squash, sliced avocado and cilantro, fried eggs, sautéed spinach, seasoned black beans, and enchilada sauce

We hope you LOVE this breakfast bowl! It’s:

Smoky
Spicy
Salty-sweet
Fiber & protein-packed
Satisfying
& PERFECT for meal prep!

It’s a nourishing way to start the day, but that shouldn’t stop you from enjoying it for any meal of the day! While satisfying on its own, it also pairs well with roasted potatoes, guacamole, corn tortillas as well as red or green salsa. YUM!

Big Fan of Breakfast? Us Too. Try These Next!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Breakfast bowls with fried eggs, sautéed spinach, roasted squash, avocado, cilantro, and enchilada sauce

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2 (Bowls)

Course Breakfast, Entree

Cuisine Gluten-Free, Mexican-Inspired, Vegetarian

Freezer Friendly No

Does it keep? 3-4 Days

SQUASH

  • 3 cups butternut squash, peeled and seeds removed, cut into 1 inch cubes (~1 small squash // or sub potatoes cut in 1/2-inch cubes)
  • 1 Tbsp avocado oil
  • 1/2 tsp each sea salt and pepper
  • 1/8 tsp garlic powder

VEGGIES

  • 1/2 Tbsp avocado oil
  • 1/4 tsp red pepper flakes (optional)
  • 5 cups baby spinach (a 5 oz. package yields ~5 cups)
  • 1/8 tsp sea salt
  • 1/8 tsp garlic powder

EGGS optional

  • 1/2 Tbsp avocado oil
  • 2-4 large eggs (preferably pasture-raised, organic when possible)
  • 1/8 tsp sea salt
  • SQUASH: Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper or a non-stick sheet (use more baking sheets if making a larger batch).
  • Add the cubed butternut squash to the baking sheet. Drizzle with avocado oil and sprinkle with salt, pepper, and garlic powder. Use clean hands to toss and evenly coat.

  • Bake for ~25-30 minutes or until browned and fork tender. Toss at the 15-minute mark for more even cooking.

  • BEANS: Meanwhile, to a small saucepan, add the drained and rinsed black beans and heat over medium heat for 3-5 minutes, stirring often, until warmed through. Add enchilada sauce, mix well to combine, and turn the heat to the lowest setting to keep warm. Alternatively, microwave beans for 1-2 minutes and add sauce.

  • VEGGIES: In a medium rimmed skillet add 1/2 Tbsp avocado oil and the red pepper flakes (optional). Heat over medium heat until sizzling gently. Add the spinach and toss to evenly distribute the oil and red pepper flakes. Cook, tossing occasionally, until the spinach is wilted and reduced — about 3 minutes. Turn off the heat and add the salt and garlic powder. Set aside if making eggs, otherwise, cover to keep warm.

  • EGGS (optional): In the now-empty skillet, add 1/2 Tbsp avocado oil and heat over medium heat. Once hot, add the eggs. Crack each egg into the pan, cook for 3 minutes uncovered, sprinkle with salt, then cover with a lid for another 1-2 minutes to help the whites cook while keeping the yolks soft. Alternatively, scramble or cook to desired doneness. Remove from heat and cover to keep warm.

  • Once the squash is roasted, assemble! Divide the squash, beans, spinach, and eggs (optional) between bowls and top each with remaining enchilada sauce, sliced avocado, and cilantro (optional). Enjoy!

  • Leftovers (excluding eggs) keep well (without sauce) for 3-4 days in the refrigerator. Not freezer friendly.

*Nutrition information is a rough estimate calculated with 1/4 large avocado per bowl and without eggs or other optional ingredients.

Serving: 1 Bowl Calories: 425 Carbohydrates: 60.8 g Protein: 14.4 g Fat: 17 g Saturated Fat: 2.1 g Polyunsaturated Fat: 2.8 g Monounsaturated Fat: 10.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 834 mg Potassium: 1713 mg Fiber: 23.5 g Sugar: 7.1 g Vitamin A: 32803 IU Vitamin C: 59 mg Calcium: 252 mg Iron: 5.8 mg

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