Breakfast Burrito Bowl with Spiced Butternut Squash

Breakfast Burrito Bowl with Spiced Butternut Squash – a healthy Mexican-inspired breakfast bowl!

A healthy Mexican-inspired breakfast bowl. For convenience you can make the butternut 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.

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)

Breakfast Burrito Bowl with Spiced Butternut Squash – a healthy Mexican-inspired breakfast bowl!

Breakfast Burrito Bowl with Spiced Butternut Squash
Servings: 4 • Size: 1/4 • Points +: 6 • Smart Points: 5
Calories: 239 • Fat: 13 g • Saturated Fat: 3 g • Carb: 24 g • Fiber: 7 g • Protein: 11 g
Sugar: 1 g • Sodium: 270 mg • Cholesterol: 191 mg


  • 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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6 January 2016 | 4:00 pm – Source:


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