Buddha Bowl
This simple Buddha bowl features a foundation of brown rice topped with roasted broccoli, sweet butternut squash, smooth avocado, crispy fried eggs, and crunchy pecans. Absolutely delightful!
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Ingredients
- 4 cups broccoli florets
- 2 cups cubed butternut squash
- Olive oil spray
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 2 cups cooked brown rice
- ¼ cup chopped pecans
- 1 small
- 1 small onion
- 1 tablespoon olive oil
Instructions
- 1
Begin by setting your oven to 400 degrees Fahrenheit.
- 2
On a sizable baking sheet, combine the broccoli, squash, and onions with olive oil, salt, and pepper to your liking.
- 3
Arrange the vegetables in a single layer and roast them for 20-25 minutes, or until they reach a crisp-tender texture.
- 4
In the meantime, place a medium skillet over medium-low heat and apply a light coat of cooking spray.
- 5
Crack the eggs into the skillet one at a time, ensuring there is space between each. Sprinkle a small amount of salt and pepper on each, cover, and cook until the egg whites are just set while the yolks remain runny.
- 6
Portion the rice and the roasted vegetables into 4 bowls evenly.
- 7
Garnish each bowl with 1 ounce of avocado, 1 egg, and 1 tablespoon of pecans.
- 8
Enjoy your meal right away!