Roasted Pumpkin Breakfast Bowls
User Reviews
5.0
3 reviews
Excellent
Roasted Pumpkin Breakfast Bowls
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Pumpkin breakfast bowls are a delightful healthy breakfast that happens to be paleo and vegan
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Ingredients
For the Mashed Pumpkin:
- 1 medium pie pumpkin roasted
- 1/3 cup full-fat canned coconut milk
- 1/4 cup unsweetened almond butter
- 2 Tbsp pure maple syrup to taste
- 1 tsp ground cinnamon
- 1/4 tsp sea salt to taste
For Each Bowl:
- coconut milk yogurt
- raw pumpkin seeds
- unsweetened flaked coconut
- unsweetened almond butter
- juice-sweetened dried cranberries
Instructions
- Preheat the oven to 350 degrees. Cut the stem off of the pie pumpkin, then cut it in half. Scoop out the seeds and inerds. Drizzle the flesh with oil and sea salt and place face-down on a baking sheet. Roast 45 to 60 minutes, or until pumpkin is tender when poked with a fork. Remove from the oven and allow pumpkin to cool.
- While the pumpkin is roasting and cooling, add the coconut milk, almond butter, pure maple syrup, ground cinnamon, and sea salt to a mixing bowl. Scoop the pumpkin flesh into the mixing bowl. Mash and stir everything together until well-combined. Taste mashed for flavor and add more pure maple syrup, cinnamon, sea salt, and/or almond butter to taste.
- Add desired amount of the pumpkin mash to a bowl (I do about ⅔ cup) along with coconut milk yogurt (or non-dairy yogurt of choice) and toppings of choice.
Nutrition Information
Show Details
Serving
1of 2
Calories
457kcal
(23%)
Carbohydrates
52g
(17%)
Protein
10g
(20%)
Fat
27g
(42%)
Fiber
11g
(44%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1of 2 | |
| Calories | 457kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Fiber | 11g | 44% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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