Mornings can be a whirlwind, right? Especially when you’re trying to eat something that’s both satisfying and, you know, doesn’t involve bacon. This Hearty Vegan Breakfast Burrito Bowl is like a warm hug in a bowl—filling, vibrant, and just the thing to kickstart your day with a smile. It’s almost like finding a surprise $20 bill in your pocket, but on a plate.
Steps
- Preheat your oven to 425°F (220°C) and lightly oil a large nonstick baking sheet. In a medium bowl, mix together cubed butternut squash, olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Spread the seasoned squash on the baking sheet and roast for 20-25 minutes, stirring halfway through, until they are browned and tender.
- While the squash is roasting, prepare the pico de gallo by combining chopped tomatoes, onions, cilantro, lime juice, and a pinch of salt and pepper in a small bowl. Set this aside to let the flavors meld.
- Heat a small skillet over medium heat and lightly spray it with olive oil. Crack the eggs into the skillet, season with salt, cover, and cook them until they reach your preferred level of doneness.
- To assemble each breakfast bowl, start by layering about 2/3 cup of the roasted squash at the base. Add 1/2 cup of the pico de gallo, 1 ounce of cubed avocado, and one cooked egg. Sprinkle each bowl with 1 tablespoon of shredded cheddar cheese. Repeat for the remaining servings.
Ingredients
- 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 1/2 a lime
- Olive oil spray
- 4 large eggs
- 4 ounces Hass avocado, cubed
- 1/4 cup reduced-fat shredded cheddar cheese
Nutritional Values
Calories: 908 kcal | Carbohydrates: 84 g | Protein: 36 g | Fat: 44 g | Saturated Fat: 12 g | Cholesterol: 764 mg | Sodium: 1356 mg | Fiber: 20 g | Sugar: 20 g
FAQ
- Can I prepare the ingredients for the breakfast burrito bowl in advance?
- Yes, you can prepare the butternut squash and pico de gallo ahead of time. When you’re ready to eat, simply reheat the squash, cook the egg, and slice the avocado for a quick and easy meal.
- Is this breakfast burrito bowl suitable for Weight Watchers?
- Absolutely! Vegetables, like butternut squash, are zero points on the Weight Watchers SmartPoints system, making this a great option if you’re following the plan. The recipe is under 250 calories per serving, providing a light yet satisfying meal.
- What can I use instead of butternut squash?
- While the recipe calls for butternut squash due to its low point value on Weight Watchers, sweet potatoes can be used as an alternative. Keep in mind that this will increase the calorie and point count.
- How do I cook the eggs for the burrito bowl?
- Heat a small skillet over medium heat, lightly spray with olive oil, add the eggs, season with salt, and cover. Cook them to your preferred level of doneness.
- What’s a good serving size for this recipe?
- Each serving size is one bowl, which includes 2/3 cup of roasted squash, 1/2 cup of pico de gallo, 1 ounce of avocado, 1 egg, and 1 tablespoon of cheese.
Tips
- Prepare the butternut squash and pico de gallo in advance to save time in the morning; simply reheat the squash, fry an egg, and add fresh avocado when ready to serve.
- For a lower-calorie breakfast, use butternut squash instead of sweet potatoes, as it keeps the dish light while being seasoned with taco spices for extra flavor.
- To ensure the butternut squash is evenly roasted, toss the cubes halfway through the cooking process for consistent browning and tenderness.
- Customize the doneness of your fried egg by covering the skillet while cooking, which allows you to achieve your preferred texture.
Equipment
- Nonstick Baking Sheet
- Medium Mixing Bowl
- Small Skillet
- Olive Oil Spray (dispenser or canister)
