Enjoy this Lentil & Leek Breakfast Bowl with quinoa—a nutritious, protein-packed breakfast to kickstart your day!

Scale

1 delicata squash, cut into 1-inch pieces

1 leek, rinsed and sliced

1 cup cooked black lentils

1 cup cooked multicolored quinoa

1 tsp salt, divided

2 tbsp olive oil, divided

1/2 tsp ground black pepper

2 cloves garlic, minced

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Italian seasoning

1/2 tsp paprika

1 tbsp coconut aminos

8 eggs

4 tsp butter

Salt and pepper, to taste

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Preheat oven to 400 degrees Fahrenheit.
Cut your squash in half long ways and remove the seeds. Proceed by cutting eight long pieces and then slice into 1 inch pieces.
Combine squash with 1 tbsp olive oil and 1/2 tsp salt. Place on a baking sheet and cook for 30-40 minutes or until soft when pierced with a fork.
Heat a sauté pan over low medium heat. Add 1 tbsp olive oil and minced garlic. Sauté for 1 minute.
Rinse your leeks thoroughly and slice them into 1 inch pieces. Add to your pan along with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp Italian seasoning, 1/2 tsp paprika and coconut aminos. Sauté for 5 minutes or until the leeks are cooked through.
Add in the cooked lentils, cooked quinoa, and delicata squash pieces. Sauté for 1 minute to allow the flavors to mix. Divide into 4 servings and set aside.
In a separate pan, add your tsp of butter and crack two eggs per serving into it (or more if you’d like the extra protein). Add a sprinkle of salt and black pepper and cover. For eggs over hard (my preference), cook over medium for about 5-6 minutes. You can cook your eggs to your preference (over easy, scrambled, etc.). If you’re meal prepping this recipe, I’d recommend making your eggs at time of serving for optimum freshness.
Top your eggs over your Lentil & Leek Hash and enjoy

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