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This easy Buddha bowl recipe is made with roasted broccoli, butternut squash, and onions piled on top of whole grain rice and topped with sliced avocado, fried egg, and crunchy pecans. Satisfying and so delicious!
Healthy Buddha Bowl Recipe
This all-in-one healthy and hearty Buddha bowl is an easy high fiber dinner packed with veggies, whole grains, and lean protein. It’s the kind of recipe I turn to after a few too many days of restaurant meals or when I’m getting back into a routine after vacation. Like my Greek Tofu Bowls and Shrimp Fajita Bowls, it’s filling and satisfying, but my body feels nourished after eating it—never stuffed!
Why This Buddha Bowl Is the Perfect Reset
There are endless combinations of Buddha bowls, but this one is an all-time favorite. Here’s why I love it.
- Simple to make. If you roast the veggies ahead of time, this dish comes together in just minutes. It’s my go-to no-fuss lunch or dinner, perfect for when I want something super healthy, but don’t have a lot of time.
- Feel good food. This bowl is packed with nutrient-dense whole foods. It’s full of fiber, protein, and healthy fats that will leave you feeling satisfied and energized.
- Easily customizable. The beauty of Buddha bowls is that you can mix up the ingredients to your liking or based on what’s in season. Add different veggies, swap out the grains, or change up the protein for endless possibilities.
What You’ll Need
Here’s a breakdown of the ingredients you’ll need to create a delicious, nourishing Buddha bowl. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Broccoli – When roasted, broccoli gets fantastically crisp on the edges. (Try my Roasted Broccoli and Cauliflower too.)
- Butternut squash – Buy pre-cut squash to save on prep time.
- Onion – The onion mellows in the oven and gets sweeter.
- Olive oil – Avocado oil is another option.
- Hass avocado – Adds creaminess and healthy fats.
- Olive oil spray – For cooking the eggs.
- Eggs – The protein in this Buddha bowl recipe.
- Salt and pepper – For seasoning.
- Cooked brown rice – I like to use Instant Pot Brown Rice.
- Chopped pecans – Adds crunch and a nutty flavor; walnuts, almonds, or cashews work just as well.
How to Make a Buddha Bowl
You’ll find the full instructions in the recipe card at the bottom of the page, but here’s a quick overview of the steps for making this Buddha bowl.
- Prepare. Preheat your oven to 400ºF and toss the vegetables with olive oil, salt, and pepper.
- Roast the vegetables. Spread the veggies in an even layer on a sheet pan and roast for 20-25 minutes, or until crisp tender.
- Cook the eggs. Heat a medium skillet over medium-low heat and lightly coat it with olive oil spray. Add the eggs to the pan, leaving space between each, and season with salt and pepper. Cover and cook until the eggs reach your desired doneness. (I like runny yolks!)
- Assemble. Divide the rice and roasted veggies into 4 bowls, then add the avocado, egg, and pecans.
Tips and Variations
Here are some helpful tips and delicious variations to customize your Buddha bowls.
- Add more protein. Shredded Chicken, tofu, or Roasted Chickpeas are great options to add more protein to your bowls.
- Drizzle on a sauce. Try my Garlic Scape Basil Pesto, Green Goddess Dressing, or Creamy Cilantro Tomatillo Dressing.
- Mix up the veggies. Feel free to swap in your favorite vegetables or whatever is in season. Roasted sweet potatoes, Brussels sprouts, or mushrooms would all be delicious options. You can also add raw baby spinach or Baked Parmesan Kale Chips.
- Experiment with different grains. Quinoa, farro, or even Cauliflower Rice can be used as a base instead of brown rice for some added variety.
- Meal prep it. Buddha bowls are great for meal prep! Simply portion the rice and veggies into airtight containers. I do recommend making the eggs fresh for the best flavor and texture, or simply add a different protein to your bowls.
How to Store and Reheat Leftovers
- Refrigerator: Leftover Buddha bowls can be stored in the refrigerator for up to 3 days in an airtight container.
- Freezer: To store leftovers for longer periods of time, freezing is an option. I don’t recommend freezing the eggs; freeze the rice and vegetable portions of the bowl only. They’ll last up to 3 months in an airtight container.
- To reheat: Warm leftovers in the microwave or a skillet over medium heat.
More Healthy Meal Bowls
Buddha Bowl
This easy Buddha bowl pairs a brown rice base with roasted broccoli, butternut squash, creamy avocado, fried eggs, and pecans. So delicious!
Yield: servings
Serving Size: 1 bowl
Ingredients
- 4 cups broccoli florets
- 2 cups cubed butternut squash
- 1 small onion, sliced into ½ moons
- 1 tablespoon olive oil
- 1 small, 4-ounce Hass avocado, sliced
- Olive oil spray
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 2 cups cooked brown rice
- ¼ cup chopped pecans
Instructions
- Preheat oven to 400 degrees F.
- On a large sheet pan, toss broccoli, squash and onions with olive oil, salt and pepper, to taste.
- Spread veggies out in an even layer and roast for 20-25 minutes, or until crisp tender.
- Meanwhile, heat a medium skillet over medium-low heat and lightly spray with oil.
- Add eggs, one at a time, leaving space between them. Season each with a pinch of salt and pepper, cover and cook until whites are just set and yolk is still runny.
To assemble bowls:
- Divide rice and roasted veggies evenly among 4 bowls.
- Top each with 1 ounce avocado and 1 egg and 1 tablespoon pecans.
- Serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 bowl, Calories: 372 kcal, Carbohydrates: 43 g, Protein: 13 g, Fat: 18.5 g, Saturated Fat: 3.5 g, Cholesterol: 186 mg, Sodium: 458 mg, Fiber: 8 g, Sugar: 4 g
