Buddha Bowl with Broccoli & Fried Egg



  • 4 cups of Smith's Farm 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



  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 the yolk is still runny.

Thank you to Skinny Taste for this awesome recipe!