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.
Yield: 4 servings
4.92 from 24 votes

Heather’s Buddha Bowl

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
Freestyle Points: 7