Morning Bowl Gf Recipe

Preheat oven to 425°F (220°C). Peel (if desired) and cut the sweet potato into 1/2-inch dice and the butternut squash into roughly 1/2-inch dice so they cook evenly (about 2 cups sweet potato, 1 cup squash).

On a rimmed baking sheet, toss the diced sweet potato and butternut squash with 1 tbs olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer with some space between pieces for browning.

Roast in the preheated oven for 20–25 minutes, flipping once halfway through, until edges are golden and pieces are tender when pierced with a fork. Remove from oven and keep warm.

While vegetables roast, make the pico: finely dice the roma tomato (about 3/4 cup), finely chop 2 tbsp red onion and 2 tbsp cilantro. If using, mince about 1/2 tsp jalapeño (remove seeds for less heat).

Combine tomato, onion, cilantro and jalapeño in a small bowl. Add 1 tbs fresh lime juice and 1/8 tsp salt, stir gently and taste; adjust lime or salt as needed. Set aside so flavors marry.

Transfer the roasted sweet potato and squash to a shallow serving bowl. While still hot, evenly sprinkle 1/4 cup shredded pepper jack and 1/4 cup shredded sharp cheddar over the vegetables so the residual heat softens/melts the cheese. If you prefer, return the bowl to the warm oven for 2–3 minutes to fully melt the cheese.

Fry the egg

Heat a small nonstick skillet over medium-low and add 1/2 tsp butter or oil. Crack 1 large egg into the skillet and cook to your preference: sunny-side up (about 3–4 minutes until whites set but yolk runny) or over-easy (flip and cook 20–30 seconds more). Season the egg lightly with a pinch of salt and pepper.

Assemble bowl

Top the cheesy roasted vegetables with the fried egg in the center. Arrange sliced avocado (1/2 medium) on one side and spoon 2–3 tbsp pico de gallo on another side of the bowl.

Finish & serve

Garnish with 1 tbsp fresh cilantro leaves and a drizzle of hot sauce or extra salsa if desired. Serve immediately so the egg yolk runs into the bowl when cut. Serves 1.