Dinner for 4

Roasted Vegetable Buddha Bowl

Name: Roasted Vegetable Buddha Bowl
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups broccoli florets; 2 cups cubed butternut squash; 1 small onion; 1 tbsp olive oil; olive oil spray; 4 large eggs; kosher salt; freshly ground black pepper; 2 cups cooked brown rice; 1/4 cup chopped pecans

Roasted broccoli and squash sit over brown rice with pecans and firm eggs for a filling bowl.

$1.66per serving $

35 minstart to table

4servings

American Vegetarian Dairy-free Gluten-free Budget Family Lunches Dinners Back to school Cold-weather comfort Winter

Ingredients

4 cups broccoli florets
2 cups cubed butternut squash
1 small onion
1 tbsp olive oil
olive oil spray
4 large eggs
kosher salt
freshly ground black pepper
2 cups cooked brown rice
1/4 cup chopped pecans

Steps

Heat the oven to 425 F and line a large baking sheet with oil spray.
Toss the broccoli, squash, and sliced onion with olive oil, salt, and pepper on the baking sheet.
Roast the vegetables for 22 to 25 minutes until tender and lightly browned.
Boil the eggs in a saucepan of water for 10 minutes until firm, then cool and peel them.
Warm the cooked brown rice in a covered saucepan over low heat for 5 minutes.
Divide the rice among bowls and top with roasted vegetables, eggs, and chopped pecans.

Main ingredient on sale this week? See what to make with eggs on sale.