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

Method

1. Preheat oven to 400 degrees F.
2. On a large sheet pan, toss broccoli, squash and onions with olive oil, salt and pepper, to taste.
3. Spread veggies out in an even layer and roast for 20-25 minutes, or until crisp tender.
4. Meanwhile, heat a medium skillet over medium-low heat and lightly spray with oil.
5. 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.
6. Divide rice and roasted veggies evenly among 4 bowls.
7. Top each with 1 ounce avocado and 1 egg and 1 tablespoon pecans.
8. Serve immediately.

Nutrition

These per-serving figures are source estimates. Your result will change with the ingredients, brands and portions you use.

Original source

Skinnytaste. The publication link stays beside the recipe so you can compare its notes, timing and later updates.

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About this recipe

Calm Diet is a home-cooking reference, not personalised nutrition guidance. Review ingredient labels and adapt the recipe to your household's needs.

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