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Butternut Squash Breakfast Bowl

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Ingredients

BREAKFAST BOWL
3 pounds of peeled, seeded, and cubed butternut squash
½ diced onion
1 diced red bell pepper
1 diced green bell pepper
2 tbls olive oil
1.5 tbls garlic powder
1 tbls cumin
2 tsp coriander
1 tsp smoked paprika
½ tsp sea salt or to taste
½ tsp black pepper or to taste

TOPPINGS
1 egg cooked any style
¼ sliced avocado
2 tbls salsa
1 tbls crumbled feta

Directions

  1. Preheat oven to 425°F.
  2. Spray large baking sheet with oil.
  3. In a bowl combine breakfast bowl ingredients and toss well to coat vegetables in the seasonings.
  4. Spread evenly over your greased sheet pan and roast for 25-30 minutes or until brown and tender. Stir half way through.
  5. Once fully cooked, portion into a bowl & add your preferred toppings. 

Serves 4, Calories 288; Fat 11g; Protein 6.5g; Carbs 46g; Fiber 15g