Paleo Acorn Squash Breakfast Bowl {Gluten Free, Dairy Free}

Add some dimension to your morning meal with this paleo acorn squash breakfast bowl. It's stuffed with gluten free, dairy free, cauliflower kale rice, and topped with a poached egg.

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I think you know how much I love vegetables.

I may follow a Paleo diet (here's how), but for me, that just means enjoying lots of clean eating protein and copious amounts of vegetables.

This recipe is the perfect example. It's a Paleo acorn squash breakfast bowl, stuffed full of vegetables with an oozy egg on top.

The acorn squash cooks super fast in the Instant Pot, but old school oven users, can throw it in the oven to cook.

You can stuff the acorn squash with whatever you like. Cauliflower kale rice makes for a nice base, but you could also just go for straight up greens like my sauteed coconut lime kale.

A poached egg on top gives it a nice built-in sauce. Just break the soft yolk open and spread it out all over the veggie mix.

If you want to keep this vegan, omit the egg. If you want to go full on paleo or keto, throw in some steak or chicken. You could even top the breakfast bowl with pesto or lemon tahini.

These acorn squash breakfast bowls make a pretty presentation, perfect for entertaining a group, or a well-deserving party of one! Check out the video at the top of the page to see how easy it is to make!

Paleo Acorn Squash Breakfast Bowl
{Gluten Free, Dairy Free}

Serves 2

Ingredients

• 1 large acorn squash

• 2 cups cooked cauliflower kale rice or sauteed coconut lime kale

• 2 eggs

Instructions

1. Carefully cut the acorn squash in half lengthwise. Removed seeds. Place 1/2 cup water at the bottom of your Instant Pot and cook on high for 5 minutes. Manually release.

2. While the squash cooks. Bring a pot of salted water to boil on the stove top. Make sure there's enough water to cover the two eggs. Take a spoon and stir the water clockwise so a little funnel gets going. Carefully drop one egg at a time into the water. Allow the egg whites to cook through, about 3-4 minutes.

3. Place each acorn squash half on a plate, fill with one cup of cauliflower kale rice and top with an egg.

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