Breakfast Burrito Bowl

Submitted by Claire S.

"Healthy and delicious... for some meat add some spicy chicken sausage"

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 cup cooking spray
• 20 ounces butternut squash, seeded and cut into 1-inch cubes
• 1 1⁄2 teaspoons olive oil
• 3 teaspoons garlic powder
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon smoked paprika
• 3⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground pepper, to taste
• 1 cup chopped tomato
• 1⁄3 cup chopped onion
• 1⁄2 lime juice
• 1 teaspoon olive oil
• 4 large eggs
• 4 ounces Hass avocadoes, cubed
• 1⁄4 cup reduced-fat shredded cheddar cheese
• 1 cup chopped cilantro

directions

1. Preheat oven to 425 degrees F. Spray a large nonstick baking sheet with oil.
2. 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.
3. 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.
4. 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.