This vegan recipe requires just five ingredients.
“I love making this with butternut squash but in the summer you can easily sub in zucchini,” says LA-based chef Helene Henderson of Malibu Farm. “It makes a fueling protein-packed breakfast that also has potassium and magnesium from the veggies.” Pro tip: try it with homemade salsa on the side.
Serves 2
Also in this series: Vegan Chopped Salad and Zucchini Crust Pizza