Breakfast Burrito Bowl with Spiced Butternut Squash

[3 SP per bowl] A healthy Mexican-inspired breakfast bowl. For convenience you can make the butternut and pico de gallo ahead of time, then in the morning just heat up the squash, fry a quick egg and slice up the avocado.

Information

• Makes: 4 Servings
• Source: Skinny Taste
• Total Time: 45 min

Ingredients

	cooking spray	0 SP
20 oz	uncooked butternut squash, seeded and cut into 1-inch cubes	0 SP
1 Tbsp	olive oil	4 SP
3 tsp	garlic powder	1 SP
½ tsp	ground cumin	0 SP
½ tsp	smoked paprika	0 SP
¾ tsp	kosher salt	0 SP
	black pepper, to taste	0 SP
1 cup	fresh tomato, chopped	0 SP
⅓ cup	onion, chopped	0 SP
¼ cup	cilantro, chopped	0 SP
½ medium	fresh lime, juice only	0 SP
4 large	eggs	0 SP
4 oz	avocado	6 SP
¼ cup	shredded fat-free Cheddar cheese	1 SP

Instructions

1. Preheat oven to 425°F. Spray a large nonstick baking sheet with oil. In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, ½ 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.
2. Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.
3. 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.
4. 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.

Notes

Yield: 4 servings, Serving Size: 1 bowl
Nutrition information, per serving:

• Calories: 239
• Total Fat: 3g
• Saturated Fat: g
• Cholesterol: 191mg
• Sodium: 270mg
• Carbohydrates: 24g
• Fiber: 7g
• Sugar: 1g
• Protein: 11g