Breakfast Burrito Bowl with Spiced Butternut Squash Directions:
Preheat oven to 425 degrees F. Spray a large nonstick baking sheet with oil. In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon salt and pepper. Toss well to coat. Spread squash evenly onto a sheet pan and roast for 20-25 minutes, or until browned and tender, tossing once halfway through.
Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.
Heat a small skillet over medium heat, lightly spray with olive oil spray, add eggs, season with salt, cover and cook to your desired doneness.
To assemble bowls: Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls.
Nutrition
Serving: 1 bowl, Calories: 227 kcal, Carbohydrates: 21 g, Protein: 9 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 191 mg, Sodium: 339 mg, Fiber: 5 g, Sugar: 5 g
I await your comments! Enjoy!
