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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
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.
Recipe source: skinnytaste
source https://www.abellkitchen.com/2018/12/breakfast-burrito-bowl-with-spiced.html
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