Heather’s Buddha Bowl

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This easy Buddha Bowl is made with roasted broccoli, butternut squash, and onions piled on top of whole grain rice and topped with sliced avocado, a sunny-side fried egg, and crunchy pecans.

This easy Buddha Bowl is made with roasted broccoli, butternut squash, and onions piled on top of whole grain rice and topped with sliced avocado, a sunny-side fried egg, and crunchy pecans.Buddha Bowl

This all-in-one healthy and hearty bowl packed with veggies, whole grains and lean protein, is an easy weeknight dinner!

This easy Buddha Bowl is made with roasted broccoli, butternut squash, and onions piled on top of whole grain rice and topped with sliced avocado, a sunny-side fried egg, and crunchy pecans.

Hi there, I’m Heather K. Jones—I’m a dietitian, the nutrition expert for the Skinnytaste cookbooks, and the founder of the weight and wellness program, Feel Better Eat Better.

And right now, I’m hosting a totally FREE Feel Better Eat Better video workshop for women who struggle with emotional eating, overeating, or food or body image issues, and I hope you’ll join me!You can sign up for my FREE workshop by clicking RIGHT HERE. I love sharing what has helped me and my clients build healthier and happier lives!

There are endless combinations of “Buddha Bowls”; healthy dishes made with whole foods such as raw or roasted veggies, whole grains, beans, eggs, and nuts and seeds, but this one is an all-time favorite.

Roasted broccoli, butternut squash, and onions are piled on top of whole grain rice. (For easy prep I used Trader Joe’s frozen rice) Then topped with sliced avocado, a sunny-side fried egg, and crunchy pecans. If you roast the veggies ahead of time, this dish comes together in just minutes. This is my go-to no-fuss lunch or dinner. Perfect for when I want something super healthy, but don’t have a lot of time.

This easy Buddha Bowl is made with roasted broccoli, butternut squash, and onions piled on top of whole grain rice and topped with sliced avocado, a sunny-side fried egg, and crunchy pecans.This easy Buddha Bowl is made with roasted broccoli, butternut squash, and onions piled on top of whole grain rice and topped with sliced avocado, a sunny-side fried egg, and crunchy pecans.This easy Buddha Bowl is made with roasted broccoli, butternut squash, and onions piled on top of whole grain rice and topped with sliced avocado, a sunny-side fried egg, and crunchy pecans.This easy Buddha Bowl is made with roasted broccoli, butternut squash, and onions piled on top of whole grain rice and topped with sliced avocado, a sunny-side fried egg, and crunchy pecans.

More healthy bowls I love:

This easy Buddha Bowl is made with roasted broccoli, butternut squash, and onions piled on top of whole grain rice and topped with sliced avocado, a sunny-side fried egg, and crunchy pecans.
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Heather’s Buddha Bowl

372 Cals 13 Protein 43 Carbs 18.5 Fats
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: American
This easy Buddha Bowl is made with roasted broccoli, butternut squash, and onions piled on top of whole grain rice and topped with sliced avocado, a sunny-side fried egg, and crunchy pecans.

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 Plus: 10
Keywords: Buddha Bowl, Buddha Bowl recipe, buddha bowl recipes, easy buddha bowl, vegetarian buddha bowl

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52 comments

  1. Delicious! I Swapped the squash for carrot and caramelised the onion with balsamic like someone else suggested – great tip! I also mixed some ground flaxeed into the rice as I’m trying to get more of that into my diet and found it goes nicely with brown rice. Felt like a very tasty, healthy and satisfying lunch,

  2. Thank you for including sodium numbers on your recipes…some of us what sodium for health reasons as