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.
Serving: 1bowl, Calories: 372kcal, Carbohydrates: 43g, Protein: 13g, Fat: 18.5g, Saturated Fat: 3.5g, Cholesterol: 186mg, Sodium: 458mg, Fiber: 8g, Sugar: 4gBlue Smart Points:7Green Smart Points:10Purple Smart Points:4Points +:10
