Heather’s Buddha Bowl
Ingredients
The vegetables
-
4
cups
broccoli florets
-
2
cups
cubed butternut squash
-
1
small
onion, sliced into ½ moons
The toppings
-
1
tablespoon
olive oil
-
1
small
Hass avocado, sliced
-
4
large
eggs
-
¼
cup
chopped pecans
The base
Seasoning
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
-
as needed
olive oil spray
Instructions
- Preheat the oven to 400°F.
- Toss broccoli, squash, and onions with olive oil, salt, and pepper on a large sheet pan.
- Spread the veggies in an even layer and roast for 20-25 minutes until crisp-tender.
- In a medium skillet, heat and lightly spray with oil, then add eggs one at a time, seasoning with salt and pepper.
- Cover and cook until the whites are set and yolks are still runny.
- Assemble the bowls by dividing rice and roasted veggies among 4 bowls.
- Top each bowl with avocado, an egg, and pecans, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
372
Total fat
18.5g
Total carbohydrates
43g
Total protein
13g
Sodium
458mg
Cholesterol
186mg
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