Breakfast Burrito Bowl with Spiced Butternut Squash
Start your day right with a nutritious breakfast burrito bowl that draws inspiration from Mexican cuisine. This delightful dish features roasted butternut squash, fresh pico de gallo, fluffy eggs, and creamy avocado, all coming together for a satisfying morning meal.
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Ingredients
- cooking spray
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- Freshly ground pepper
- 1 cup chopped tomatoes
- 1/3 cup chopped onion
- 1/4 cup chopped cilantro
- Juice from ½ a lime
- Olive oil spray
- 4 large eggs
- 4 ounces Hass avocado
- 1/4 cup reduced-fat shredded cheddar cheese
- 1 1/2 teaspoons olive oil
- 3 teaspoons garlic powder
- 20- ounces butternut squash
Instructions
- 1
Begin by preheating your oven to 425 degrees Fahrenheit. Prepare a large baking sheet by coating it with nonstick cooking spray. In a medium-sized mixing bowl, combine the butternut squash with olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon of salt, and pepper. Mix thoroughly to ensure the squash is well-coated. Spread the squash in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, or until it is golden and tender, giving it a toss once halfway through the cooking time.
- 2
While the squash is roasting, prepare the pico de gallo. In a small bowl, mix together the diced tomatoes, chopped onions, cilantro, lime juice, and a pinch of salt and pepper to taste. Set this mixture aside for later use.
- 3
In a small skillet, heat over medium heat and lightly mist with olive oil spray. Crack the eggs into the skillet, season with salt, cover, and cook until they reach your preferred level of doneness.
- 4
To create the bowls, start by layering 2/3 cup of the roasted squash, followed by 1/2 cup of the pico de gallo, 1 ounce of avocado, 1 cooked egg, and finish with 1 tablespoon of cheese. Repeat this assembly process for any remaining bowls.