Black Rice Pumpkin Banana Bowl

I love using leftovers from dinner to make a healthy hearty breakfast!  This one uses leftover cooked black rice as a base, and topped with baked or steamed pumpkin of choice! I use either kabacho or butternut squash typically, but feel free to use a real pumpkin if in season, or canned puree.

You need:

1/3 cup cooked black rice

1/2 cup pumpkin/squash of choice, cooked and cut into cubes

1/2 banana chopped

handful walnuts

cinnamon/nutmeg/salt to taste

flax meal/wheat germ for healthy garnish
Reheatrice and squash in microwave safe bowl with a splash of milk of choicce or water to keep moist. Then top with the remaining ingredients, and enjoy a filling, delicious breakfast!


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