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Buddha Bowl

4.92 from 36 votes

This easy Buddha bowl pairs a brown rice base with roasted broccoli, butternut squash, creamy avocado, fried eggs, and pecans. So delicious!

Prep Time: 15

Cook Time: 20

Total Time: 35

Yield: 4 servings

Course: Dinner, Lunch

Cuisine: American

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.

Nutrition

Serving: 1bowl, Calories: 372kcal, Carbohydrates: 43g, Protein: 13g, Fat: 18.5g, Saturated Fat: 3.5g, Cholesterol: 186mg, Sodium: 458mg, Fiber: 8g, Sugar: 4g

- WW Points: 7

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