A healthy Mexican-inspired breakfast burrito bowl made with roasted butternut squash, pico de gallo, egg and avocado.
Breakfast Burrito Bowl
For convenience, you can make the butternut squash 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. It’s also a great way to use up leftover roasted butternut squash. Other breakfast recipes I love are Omelet Tortilla Breakfast Wrap, Breakfast Taco Scramble and Chorizo Breakfast Bowls.
For those of you on Weight Watchers, vegetables are now zero points on Smart Points which I love! Because of this I find myself eating more winter squash in ways that I normally wouldn’t. Take this breakfast bowl, the first idea was to use sweet potatoes but then the points would have been higher than I would have liked for breakfast so why not use butternut, seasoned with taco spices and roasted until crisp. The results were wonderful, topped with fried egg, some avocado and fresh pico de gallo this is a hearty breakfast with lots of flavor (even if you’re not following Weight Watchers, this is a light, hearty, healthy meal for under 250 calories)
How To Make a Breakfast Burrito Bowl
More Breakfast Ideas You Might Enjoy:
- Baked Sweet Potato Egg Cups
- Breakfast Egg Rolls
- Breakfast BLT
- High Protein Oat Waffles
- Easy Bagel Recipe
Breakfast Burrito Bowl with Spiced Butternut Squash
- 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
- 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.
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