Lentil Spaghetti Squash Breakfast Bowl

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, small
  • 1/3 cup Lentils
  • 1 Spaghetti squash, small roasted
  • 1 Sweet potato, medium

• Refrigerated

  • 2 Eggs

• Dairy

  • 1/4 cup Feta cheese

Found on fitmittenkitchen.com

Description

Ingredients

• ⅓ cup lentils (I used green)
• 1 small roasted spaghetti squash*
• 1 medium sweet potato*, spiralized or diced, and cooked
• 2 eggs
• 1 small avocado
• ¼ cup feta cheese

Directions

• Cook the lentils: Rinse lentils in fine mesh strainer. Place in small pot with 1⅓ 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 ½ cup cooked lentils, ⅔ cup spaghetti squash, and half of the medium sweet potato for one bowl. Top with cooked egg, ½ avocado and 2 TBS feta.
• Store the leftovers in fridge if necessary.

Nutrition