BREAKFAST BURRITO BOWL WITH SPICED BUTTERNUT SQUASH RECIPE

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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:

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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