Breakfast Burrito Bowl with Spiced Butternut Squash
Ingredients
The squash
-
20
ounces
butternut squash, seeded and cut into 1-inch cubes
-
1½
teaspoons
olive oil
-
3
teaspoons
garlic powder
-
½
teaspoon
cumin
-
½
teaspoon
smoked paprika
-
¾
teaspoon
kosher salt
-
to taste
freshly ground pepper
The pico de gallo
-
1
cup
chopped tomatoes
-
⅓
cup
chopped onion
-
¼
cup
chopped cilantro
-
Juice from ½
lime
-
to taste
salt and pepper
The eggs and toppings
-
4
large
eggs
-
4
ounces
Hass avocado, cubed
-
¼
cup
reduced-fat shredded cheddar cheese
-
cooking spray
-
olive oil spray
Instructions
- Preheat the oven to 425°F and spray a large nonstick baking sheet with cooking spray.
- In a medium bowl, combine the butternut squash, olive oil, garlic powder, cumin, smoked paprika, salt, and pepper, and toss to coat.
- Spread the squash evenly on the baking sheet and roast for 20-25 minutes until browned and tender, tossing halfway through.
- In a small bowl, mix the tomatoes, onion, cilantro, lime juice, and a pinch of salt and pepper; set aside.
- Heat a small skillet over medium heat, spray with olive oil, add the eggs, season with salt, cover, and cook to your desired doneness.
- To assemble each bowl, layer ⅔ cup of squash, ½ cup of pico de gallo, 1 ounce of avocado, 1 egg, and 1 tablespoon of cheese.
Nutrition Facts (estimated)
Servings
4
Calories
227
Total fat
11g
Total carbohydrates
21g
Total protein
9g
Sodium
339mg
Cholesterol
191mg
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