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Buddha Bowl Recipe
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 372 kcal
Course:
Lunch , Dinner
Cuisine:
American
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.
- Divide rice and roasted veggies evenly among 4 bowls.
- On a large sheet pan, toss broccoli, squash and onions with olive oil, salt and pepper, to taste.
- Top each with 1 ounce avocado and 1 egg and 1 tablespoon pecans.
- Spread veggies out in an even layer and roast for 20-25 minutes, or until crisp tender.
- Serve immediately.
- 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.
Cup of Yum
Nutrition Information
Serving
1bowl
Calories
372kcal
(19%)
Carbohydrates
43g
(14%)
Protein
13g
(26%)
Fat
18.5g
(28%)
Saturated Fat
3.5g
(18%)
Cholesterol
186mg
(62%)
Sodium
458mg
(19%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 372
% Daily Value*
| Serving | 1bowl | |
| Calories | 372kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 13g | 26% |
| Fat | 18.5g | 28% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 186mg | 62% |
| Sodium | 458mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.