Roasted Vegetable and Avocado Breakfast Burrito

Ingredients

• Sweet potato

  Raw, unprepared

  1 cup, cubes or 133g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Carrots

  Raw

  1 medium or 61g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Spinach

  Raw

  4 cup or 120g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Salsa

  Sauce, ready-to-serve

  8 tbsp or 128g

Directions

1. Preheat the oven to 425°F.
2. Spread the chopped sweet potatoes, zucchini, and carrots on two large baking sheets. Drizzle with half of the olive oil and sprinkle with salt. Toss to coat evenly. Roast for 20 to 30 minutes until the vegetables are golden-brown and tender.
3. In a large non-stick skillet, heat remaining oil over medium heat. Add spinach and cover, cooking until wilted, about 2 minutes. Uncover and cook for another minute to evaporate excess moisture.
4. Pour the beaten eggs over the spinach in the skillet. Cook for 1 to 2 minutes until they start to set. Use a spatula to gently fold the eggs, cooking until fully set. Season with salt.
5. Warm the tortillas using your preferred method, such as microwaving or wrapping in foil and heating in the oven.
6. Assemble each burrito by laying a tortilla on a plate and adding roasted vegetables, scrambled eggs, and sliced avocado. Top with salsa and fold the sides in, then roll up to form a burrito.