For the Protein Pudding
- 1 cup cooked and mashed (250 g) squash of choice (butternut, acorn, kabocha or canned pumpkin)
- 1 scoop (30 g) vegan vanilla protein powder
For the Toppings (optional, use toppings of choice)
- To make the pudding, add the cooked squash to a bowl and mash up with the protein powder. You can add a little splash of almond milk or scoop of coconut yogurt if you prefer it to be a little creamier.
- To make the caramelized banana, spray a skillet with a little non-stick avocado or coconut oil cooking spray (or use a very small amount of coconut oil), sprinkle both sides of the sliced banana with a pinch of cinnamon and coconut sugar and cook over medium-high heat until browned on both side. This only takes a minute or two. Try not to overcook it or it will be so gooey it falls apart.
- Top your protein pudding with the caramelized banana and any other desired toppings and enjoy.
To roast squash, cut in half and place face down on a baking tray. Roast at 450 degrees until easily pierced with a fork, approximately 30-40 minutes. Remove the seeds (you can remove before baking if you prefer), scoop out the cooked squash and enjoy.
Nutrition facts are only for the squash and protein and will vary based on the protein used.
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5 g
- Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 11 g
- Protein: 23 g
Keywords: squash breakfast bowl, squash pudding