Imagine starting your day with a breakfast so vibrant, nutritious, and delicious that it feels like a culinary hug for your body and soul. These Instant Pot Acorn Squash Breakfast Bowls are not just a meal; they're a game-changing morning experience that combines the hearty goodness of roasted squash, protein-packed quinoa, and creamy black beans into one stunning, Instagram-worthy dish. Perfect for vegans, gluten-free warriors, and anyone seeking a nutrient-dense breakfast that takes less than 30 minutes to prepare!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 acorn squash, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- Salt and pepper to taste
- Optional toppings: salsa, cilantro, lime juice
Instructions
- Prepare the acorn squash by carefully cutting it in half lengthwise and removing the seeds using a spoon. If the squash doesn't sit flat, slice a small portion off the bottom to create a stable base.
- Rinse the quinoa thoroughly under cold water to remove any bitter saponins. Drain well and set aside.
- Pour the vegetable broth into the Instant Pot inner pot. Place the squash halves cut-side up on the trivet inside the Instant Pot. If your trivet doesn't have handles, create a foil sling to help remove the squash easily.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 5-6 minutes, depending on the size of your squash. Larger squash may require 6-7 minutes.
- While the squash is cooking, prepare the quinoa. In a separate pot or rice cooker, combine the rinsed quinoa with vegetable broth. Cook according to package instructions until fluffy and liquid is absorbed.
- Once the squash is done, perform a quick release of the pressure. Carefully remove the squash using the trivet or foil sling and set aside to cool slightly.
- Drain and rinse the black beans. If desired, warm them slightly in a small pan or microwave.
- Slice the avocado and prepare any additional toppings like fresh cilantro, salsa, or lime wedges.
- Fill each acorn squash half with cooked quinoa, then top with black beans. Season with salt and pepper to taste.
- Arrange sliced avocado on top and garnish with optional toppings. Serve warm and enjoy your nutritious breakfast bowl.
- For meal prep, these bowls can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Tips
- Choose a ripe acorn squash with deep green color and no soft spots for the best flavor and texture.
- Always rinse quinoa thoroughly to remove the natural coating called saponin, which can make it taste bitter.
- Use a foil sling or trivet with handles in your Instant Pot for easy squash removal.
- Customize your bowl with additional toppings like hot sauce, nutritional yeast, or roasted pumpkin seeds for extra crunch.
- For meal prep, cook the squash and quinoa in advance and store separately to maintain optimal texture.
- If you don't have an Instant Pot, you can roast the squash in the oven at 400°F for 30-40 minutes.
- To make this recipe nut-free, skip any nut-based toppings and stick to seeds or herbs.
Nutrition Facts
Calories: 197kcal
Carbohydrates: 29g
Protein: 7g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
