How To Make Mexican Breakfast Burrito Bowl
Roasted butternut squash combined with pico de gallo, avocado, and egg in a breakfast burrito bowl. What can get any Mexican-er like that?
Serves:
Ingredients
- Cooking spray
- 20ozbutternut squash,seeded and cut into 1-inch cubes
- 1½tspolive oil
- 3tspgarlic powder
- ½tspcumin
- ½tspsmoked paprika
- ¾tspkosher salt
- freshly ground pepper,to taste
- 1cuptomatoes,chopped
- ⅓cuponion,chopped
- ¼cupcilantro,chopped
- ½ime,juiced
- Olive oil spray
- 4large eggs
- 4ozhass avocado,cubed
- ¼cupcheddar cheese,reduced-fat shredded
Instructions
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Preheat oven to 425 degrees F.
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Spray a large nonstick baking sheet with oil.
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In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, ½ teaspoon salt and pepper.
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Toss well to coat.
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Spread squash evenly onto a sheet pan and roast for 20 to 25 minutes, or until browned and tender, tossing once halfway through.
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Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.
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Heat a small skillet over medium heat. Lightly spray with olive oil spray, add eggs, season with salt, cover and cook.
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Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls.
Nutrition
- Calories: 324.01kcal
- Fat: 21.37g
- Saturated Fat: 4.89g
- Trans Fat: 0.12g
- Monounsaturated Fat: 11.86g
- Polyunsaturated Fat: 3.25g
- Carbohydrates: 25.52g
- Fiber: 5.99g
- Sugar: 5.17g
- Protein: 11.32g
- Cholesterol: 194.41mg
- Sodium: 492.05mg
- Calcium: 171.66mg
- Potassium: 875.35mg
- Iron: 2.67mg
- Vitamin A: 884.28µg
- Vitamin C: 39.01mg
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