This Lentil Spaghetti Squash Breakfast Bowl is a great way to change up your morning routine. Filled with complex carbs, healthy fats, fiber, and protein to keep you satisfied for hours.
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Happy Sunday, my peeps! It feels weird to be posting on a Sunday… but I am rolling with it! I was actually very productive today….
That’s kind of a half lie. I accomplished what I wanted to upstairs, i.e. the laundry all over the place and vacuumed. Ummm okay I just forgot I was going to start packing dishes today and I didn’t quite finish that task. And I was also going to put in another load of laundry. Didn’t do that either… And there are still dishes in the sink. OH MY GOSH WHAT DID I DO ALL DAY YESTERDAY? It’s sad I am actually wracking my brain trying to think what I got done… I mean I did get a few recipes done? That counts for something right…? Okay, I HAVE to be better today. And now I am having an internal dialogue with myself about all of the recipes I wanted to make. GAH not enough timmmeeee. Le sigh.
Let’s just jump right into this bowl shall we? I’m bringing this Lentil Spaghetti Squash Breakfast Bowl to you because I keep saying I am going to start bringing you real meals and not just treats (healthy or not) and gosh darnit ( < that word is coming up red… How the eff do you spell that?! If I wasn’t trying to sensor myself we wouldn’t be having this problem… moving on.) I must keep my word.
Here’s what we need:
roasted spaghetti squash
lentils
sweet potato
eggs
avocado
feta(optional of course if you’re dairy-free. But you should know from my insta how much I love eggs, avo & feta together)
What I love about this bowl is that it kind of forces you to meal prep a bit. Meaning, you’re going to want to prep most of the ingredients a day or two before hand. Unless you want to get up at 5am to make your spaghetti squash and lentils, then by all means… but I am guessing for the majority of you that is not why you’re here. Prepping some meals during the weekend, or having a meal plan for what’s on the menu throughout the week will help you get some balanced meals in, and will more than likely allow you to make better food choices overall. Less last minute meals, over-indulging, and then spiraling out of control to where we feel like we can’t go back. We all have our off-weeks, but you can always get right back on track. And I’m saying all of this because I’ve been there too. Just remember to be kind to yourself in the process. <3
I’ve noted in the recipe about roasting your spaghetti squash beforehand. And if you’d like you can also do your lentils and sweet potato then too! Personally, I spiralized my sweet potato using Ali’s Inspiralizer* and cooked them in a bit of olive oil before the eggs. But I was also making this on the weekend so I had the extra time. If you’re looking to have this for a quick breakfast during the week, I’d suggest cooking them the night before with the spaghetti squash and lentils. Then all you’d have to cook in the am is the eggs and slice up some fresh avocado!
Like I said above, this bowl basically combines all of my favorite foods (avo, eggs, feta) plus the addition of hearty lentils, spaghetti squash and sweet potatoes. This breakfast is pretty killer on the nutrition front if you ask me! The way I divided up the bowls you get about 300 calories, 25 grams of carbs, 16 grams of fat, 20 grams of protein and 9 grams of fiber. Super satisfying if you’re looking for a meal to help get you through til lunch time.
4 from 1 vote
Lentil Spaghetti Squash Breakfast Bowl
This Lentil Spaghetti Squash Breakfast Bowl is a great way to change up your morning routine. Filled with complex carbs, healthy fats, fiber, and protein to keep you satisfied for hours.
1medium sweet potato*, spiralized or diced, and cooked
2eggs
1small avocado
1/4cupfeta cheese
Instructions
Cook the lentils: Rinse lentils in fine mesh strainer. Place in small pot with 1 1/3 cups of water and bring to a boil. Reduce heat to low and simmer for about 15-20 minutes, or until tender. Remove from heat and drain excess water if necessary.
Add as many lentils and as much spaghetti squash to your bowl as desired. For reference I used about 1/2 cup cooked lentils, 2/3 cup spaghetti squash, and half of the medium sweet potato for one bowl. Top with cooked egg, 1/2 avocado and 2 TBS feta.
*MEAL PREP TIP: You can make lentils, sweet potato, and spaghetti squash the night or couple days before. To roast spaghetti squash, cut lengthwise and rub inside with a bit of olive oil. Place face down in a shallow pan with about 1″ of water and roast at 375F for about 30-40 minutes, or until tender. You don’t have to use water to steam, but I’ve found it cooks quicker this way.-Nutrition based on directions on my suggestions. Adjust to your dietary needs.
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About
Ashley Walterhouse
Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy.
I don’t think I’ve ever prepared lentils for myself…hehehe. I love bowls, and would love to try this combo!! I can only imagine how yummy it is to have an egg on top, too…
Never enough damn time! I get it. My house is a disaster 90% of the time so don’t feel bad. I typically do sweet potatoes, eggs, and sautéed kale for breakfast every morning, but even with that carb loaded potato, sometimes I’m not satisfied. THIS would do the trick FO SHO!
I am literally obsessed with breakfast bowls and spiralized everything but I haven’t made a savory version yet, whoops! I blame that on TJ’s not having spaghetti squash for the past two months! This looks delish!
Such a full bowl of healthy GOODNESS! I’m turrible at meal prep…I did it three times and said “I’m done”! And now my eating isn’t as good, to no one’s surprise, tehehe.
I like this bowl!!! It looks so delicious! And girl, I hear ya! There are many days I ask myself “what the h.e. double hockey sticks did I do today?’ I always miss-judge how long recipes actually take. I wanted to get three done today and managed to get one done. Ah well…it’s all good! Have a great week!
ooo i love that you made this bowl Ashley! Its like, all random ingredients, but they somehow all work perfectly? Especially the feta and lentils, YES please. This would definitely be a weekend breakfast though for me, i dont think i can eat all that before work!
lol thx Beverley! I’m a big breakfast person so other than being in a rush, I could eat this much no problem! 😉 But I know what you mean, a lot of people can’t eat a ton in the am. I suppose it depends on how early it is/how long I’ve been up 😀
I’ve never been a savory breakfast girl but I’m so intrigued by this bowl! It looks so delicious! Being kind to ourselves after being “off-track” is SO important. Thank you for bringing that up! <3
I’m Ashley – I started Fit Mitten Kitchen in 2015 to share healthier recipes. Here we balance real food with desserts and healthy snacks making life easy, nutritious and delicious.
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