I have been becoming more and more adventurous with my recipes, and I stumbled upon this Skinnytaste recipe and it looked so good and so easy. Spoiler alert… it was both of those things! The flavors really complimented each other, and the pecans added a crunchy texture, which was to die for! The only thing I couldn’t do myself was make the eggs. No matter how hard I try, I cannot make sunny-side-up eggs to save my life! I had to call in the big guns, aka my husband to do that part. Thanks, babe! Enjoy!
2 cups cubed butternut squash
1 small onion, sliced into ½ moons
1 small (4-ounce) Hass avocado, sliced
Freshly ground black pepper
Preheat oven to 400 degrees F.
On a large sheet pan, toss broccoli, squash and onions with olive oil, salt and pepper, to taste.
Spread veggies out in an even layer and roast for 20-25 minutes, or until crisp tender.
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.
Divide rice and roasted veggies evenly among 4 bowls.
Top each with 1 ounce avocado and 1 egg and 1 tablespoon pecans.