Breakfast Burrito Bowl

• 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

1. Preheat oven to 425 degrees F. Spray a large nonstick baking sheet with oil.
2. 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.
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.

cooking spray, butternut squash, olive oil, garlic, cumin, paprika, kosher salt, fresh ground pepper, tomato, onion, lime juice, olive oil, eggs, avocadoes, cheddar cheese, cilantro

Taken from www.food.com/recipe/breakfast-burrito-bowl-529900 (may not work)