Fall Breakfast Bowl (Vegan; Protein-Rich)

9 30 399
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 1
Fall Breakfast Bowl (Vegan; Protein-Rich)
Health Highlights


1/2 medium Pear
1 tsp Lemon juice (for roasting pear)
1/2 tsp Coconut oil (for roasting pear)
1 cup Butternut squash (previously roasted or boiled to soften)
1/2 cup Almond milk, unsweetened (or other vegan milk)
1 scoop fermented vegan proteins+ (vanilla), Genuine Health
1/2 tsp Cinnamon
1 tbsp Pumpkin seed butter (or other nut butter)
1/2 cup Cranberries


To roast pear(s)*:

Preheat oven to 375°F. Mix (with a fork, or whisk) together lemon juice and coconut oil so that it's one liquid paste (you may have to warm your coconut oil if it's hardened depending on the temperature in your kitchen cupboard). Slice a pear in half, remove the core and coat with this lemon + coconut oil paste.

Roast the pear(s) for 20 minutes - brushing them occasionally with the pan juices if you wish.

*Note: I recommend preparing a few of these roasted pears since it's a bit of work just for a single serving/half. They work great in porridge, on salads, or simply with a bit of yogurt!


To prepare squash protein bowl:

Mix squash, almond milk, fermented vegan proteins+ powder, cinnamon, and seed/nut butter in a high-powdered blender. You may then choose to heat it up over the stovetop on medium high heat for a few minutes if you'd like to eat this dish warm.

Stir in the cranberries, top with slices of the roasted pear, and you may also wish to serve with a dollop of homemade cranberry sauce - I love this recipe (https://cookieandkate.com/2015/naturally-sweetened-cranberry-sauce-recipe/) for that.



Nutrition Facts

Per Portion

Calories 399
Calories from fat 105
Calories from saturated fat 34
Total Fat 11.6 g
Saturated Fat 3.8 g
Trans Fat 0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 0
Sodium 362 mg
Potassium 726 mg
Total Carbohydrate 45 g
Dietary Fiber 8.5 g
Sugars 14.5 g
Protein 33 g

Dietary servings

Per Portion

Fruit 1.6
Meat Alternative 0.5
Milk Alternative 0.5
Vegetables 1.9

Energy sources