BREAKFAST BURRITO BOWL WITH SPICED BUTTERNUT SQUASH RECIPE

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:

1. 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.
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.

Recipe source: skinnytaste