Breakfast Burrito Bowl - cooking recipe

Ingredients

1 cup 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
1/4 teaspoon fresh ground pepper, to taste
1 cup chopped tomato
1/3 cup chopped onion
1/2 lime juice
1 teaspoon olive oil
4 large eggs
4 ounces Hass avocadoes, cubed
1/4 cup reduced-fat shredded cheddar cheese
1 cup chopped cilantro

Preparation

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.
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.