Skinnytaste · by Gina Homolka★ 4.9 (28)
Breakfast Burrito Bowl with Spiced Butternut Squash
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 23%
CARBS 24G37% OF CAL
6G FIBER0G ADDED6G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 14G51% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A healthy Mexican-inspired breakfast bowl with roasted butternut squash, pico de gallo, scrambled eggs, and avocado. Warm, savory, and satisfying.
mainmexicanbowleggs🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 23%
CARBS 24G37% OF CAL
6G FIBER0G ADDED6G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 14G51% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 441mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 887mg
- Calcium
- 127mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 441MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.