Autumn Quinoa Breakfast Bowl

Ingredients

• 1 cup quinoa, rinsed
• 2 cups butternut squash, peeled and cubed
• 1 medium bell pepper, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups spinach, fresh
• 4 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large bowl, toss the cubed butternut squash, diced bell pepper, and onion with 1 tablespoon of olive oil. Spread the vegetables on a baking sheet and roast for 15-20 minutes, or until tender.