Fit Mitten Kitchen · by Ashley★ 4.0 (1)
Lentil Spaghetti Squash Breakfast Bowl
NUTRITION · PER SERVING—
CAL 21%·PRO 31%
CARBS 42G40% OF CAL
14G FIBER17G OTHER11G TOTAL SUGAR
FAT 24G52% OF CAL
6G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty breakfast bowl layering lentils, spaghetti squash, sweet potato, egg, and avocado. Complex carbs, protein, and healthy fats keep you satisfied all morning.
mainbowleggsvegetarian
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/3 cup lentils (I used green)
- 1 small roasted spaghetti squash*
- 1 medium sweet potato* (spiralized or diced, and cooked)
- 2 eggs
- 1 small avocado
- 1/4 cup feta cheese
At a glance
PER SERVING
CAL 21%·PRO 31%
CARBS 42G40% OF CAL
14G FIBER17G OTHER11G TOTAL SUGAR
FAT 24G52% OF CAL
6G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 371mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1059mg
- Calcium
- 207mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 371MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.