In a heavy skillet set over medium high heat melt a little bit of coconut oil. When oil is nice and hot, add onions, mushrooms, salt and pepper and cook until the veggies are fragrant and softened, about 2-3 minutes.
Add ground beef, garam masala, curry, ginger and cinnamon and continue cooking until the beef is no longer pink in color.
Throw in the chopped kale and cook, stirring delicately, until the kale starts to wilt and turns a vivid dark green.
Stir in cooked squash and coconut milk and stir to break down the squash and incorporate the coconut milk. Continue cooking just until heated through.
Transfer to a bowl (it’s very important that you use a bowl here, else you would totally lose the right to call this a breakfast bowl) and garnish with a handful of toasted coconut and a few tablespoons of thick and delicious coconut milk.
*Time saving tip: You can double or triple the amount of meat (adjust onions and mushrooms accordingly) and use it on subsequent mornings to create different variations of this breakfast bowl. If you elect to do that, you might want to add the spices only after the meat is fully cooked and you have removed the portion that you’re not going to use right away.
Butternut Squash, Kale & Ground Beef Breakfast Bowl https://thehealthyfoodie.com/butternut-squash-kale-ground-beef-breakfast-bowl/