Rice and Squash Breakfast Bowl

This warm and hearty Breakfast Bowl with Squash and Basmati Rice is sure to get you going! Poached eggs are a yummy addition to this meatless meal.

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Rice and Squash Breakfast Bowl

Cooking time
PREP TIME 25 mins
Cooking time
COOK TIME 45 mins
Ready in
TOTAL TIME 1 h 10 mins


  • 2 bags Success® Basmati Rice
  • 2 cups butternut squash, cut into 1-inch cubes
  • 2 Tbsp maple syrup
  • 1 Tbsp olive oil
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp white vinegar
  • 8 eggs
  • 1/4 cup torn fresh basil


  • Step 1

  • Prepare basmati rice according to package directions. Preheat oven to 425°F.

    Step 2

  • Meanwhile, on a baking sheet, toss together butternut squash, maple syrup, olive oil, cayenne, salt and pepper. Bake for 15 to 18 minutes or until golden and tender.

    Step 3

  • Fill a deep saucepan with water; add vinegar. Bring to a gentle simmer; whisk to create gentle current (or vortex) in water. Crack one egg at time into saucepan; cook for 3 to 4 minutes or until set. Gently scoop out eggs using slotted spoon; place on plate lined with paper towel.

    Step 4

  • Divide cooked rice evenly among 4 serving bowls. Top each serving with roasted squash and 2 poached eggs. Garnish with basil.

    Flavor Tip

    For an added kick, drizzle with your favorite hot sauce.