Breakfast Burrito Bowl with Spiced Butternut Squash

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Squash

  Winter, butternut, raw

  4 cup, cubes or 560g

• Olive oil

  Salad or cooking

  1 ½ tsp or 7g

• Garlic powder

  Spices

  3 tsp or 9g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Onions

  Raw

  ½ medium or 55g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  ½ lime yields or 22g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Avocados

  Raw, All commercial varieties

  1 cup, cubes or 150g

• Cheddar cheese

  ¼ cup, shredded or 28g

Directions

1. Preheat the oven to 425°F. Spray a large nonstick baking sheet with cooking spray.
2. In a medium bowl, mix the cubed squash with olive oil, garlic powder, cumin, paprika, salt, and pepper. Toss to coat evenly. Spread the squash on the prepared baking sheet and roast for 20-25 minutes, turning once, until browned and tender.
3. In a small bowl, combine the chopped tomatoes, onions, cilantro, lime juice, a pinch of salt, and pepper. Set aside.
4. Heat a small skillet over medium heat and lightly spray with cooking spray. Crack the eggs into the skillet, season with salt, cover, and cook until they reach your desired doneness.
5. To assemble the bowls, layer the roasted squash, tomato mixture, avocado, eggs, and cheese.

Similar Foods

• Roasted Butternut Squash, Beans and Barley Bowl
• Butternut Squash Soup with Chestnuts
• Pearl Barley with Kale & Butternut Squash
• Butternut Squash with Pumpkin-Seed Pesto
• Creamy Vegan Orzo Risotto with Butternut Squash
• Thai Red Curry with Butternut Squash and Chickpeas