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Breakfast Burrito Bowl with Spiced Butternut Squash

4.93 from 28 votes

A healthy Mexican-inspired breakfast burrito bowl made with roasted butternut squash, pico de gallo, egg and avocado.

Prep Time: 5

Cook Time: 25

Total Time: 30

Yield: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Ingredients

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
Freshly ground pepper (to taste)
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 (cubed)
1/4 cup reduced-fat shredded cheddar cheese

Instructions

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.

Video

Nutrition

Serving: 1bowl, Calories: 227kcal, Carbohydrates: 21g, Protein: 9g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 191mg, Sodium: 339mg, Fiber: 5g, Sugar: 5g

- WW Points: 3

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