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
Buddha BowlThis all-in-one healthy and hearty bowl packed with veggies, whole grains and lean protein, is an easy weeknight dinner!
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.
More healthy bowls I love:
- Lemon Chili Shrimp Quinoa Bowls
- Spicy Tuna Poke Bowls
- Ahi Poke Bowls
- Breakfast BLT Salad Bowl
- Chipotle Chicken Bowl with Cilantro Lime Quinoa
Heather’s Buddha 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.
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,
Thank you for including sodium numbers on your recipes…some of us what sodium for health reasons as
Wasn’t sure I would like this meal but decided to give it a go to try something different and found out that I loved it! Delish. I love the combination of textures and crunch. Definitely will make again!
I absolutely loved this recipe!! I ate one serving right away and made one egg. I portioned the other 3 servings with everything but the avocado and egg and will make the through the week. The flavors and textures were perfect! I did cook the veggies 35 minutes because I like them a bit more done.
This was way better than I expected. I roasted the pecans and they were little heavenly treats in every bite.
I made this with 4 oz of ground beef and a few tablespoons of Kung Pao sauce from Panda Express. No avocado as it wasn’t ripe. Amazing and still under 500 cals! Would try the veggie only option on non gym days too 🙂
Is there a dressing or sauce you’d recommend to go with this? I made it as is and it was delicious! I think the squash adds a hint of sweetness. But I felt like it was missing a tablespoon of some sort of dressing. Any ideas?
This recipe is top notch! I made some tweaks that i feel made it perfect though 🙂
-I caramelized the onions w a bit of balsamic and garlic
-I used nutty wild rice as opposed to brown
-I added a scoop of hummus
-I added some dried cranberries
It was given 2 huge thumbs up by my carnivore husband! Will be making this often. Thanks Gina!
Love this recipe, lots of different flavors.
So yummy!!
Thank you for the help!
Greetings from Athens Greece.
This recipe looks so good! I am familiar with WW smart points but don’t know what freestyle points are. This recipe only lists freestyle points. What’s the difference between the two?
same thing