Tasty Lunches

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Mexican buddha bowl

37
Lunch & Light Meals
2 peopleServes
2
Prep   5 min
Cook   25 min
  • Butternut squash, 2 cup(s), cubes, cut into 1-inch pieces
  • Red bell pepper, chopped, ⅓ cup(s)
  • Red onion, chopped, ⅓ cup(s)
  • Extra virgin olive oil, 2 tsp(s)
  • Taco seasoning, 1 tbsp(s)
  • Eggs, 2 large
  • Instant brown rice, cooked, ⅔ cup(s)
  • Black beans, canned, ½ cup(s), rinsed
  • Cherry tomatoes, 5 cherry tomato(es), diced
  • Baby spinach, 1 cup(s)
  • Cilantro, fresh, ½ cup(s), chopped
  • Lime, ½ lime(s)

Method

Preheat oven 400°F. Place the squash, peppers and onion in a small roasting pan and toss with the olive oil and taco seasoning, mix to coat. Roast for 20 minutes or until vegetables are golden and tender. Meanwhile, cook the eggs in a small saucepan of water for 6 minutes for soft boiled or 8 minutes for hard boiled. Refresh in cold water, peel and cut eggs in half.

Divide the rice into two serving bowls. Divide the squash, peppers, onions, black beans, tomato and spinach between the bowls. Top with the egg halves and cilantro leaves. Squeeze over the lime juice to serve.

TIP: To save time, place the squash into microwave-safe dish, add a splash of water, cover and microwave for 2 minutes, check and cook further until squash is soft. Drain water and sprinkle over taco seasoning. Peppers and onion can be added to the bowls raw.

Nutrition facts per serve
Makes 2 serves

Food Groups

V
Vegetables
1.2
F
Fruits
0.1
C
Carbohydrates
2
PD
Protein/Dairy
1.2
Ft
Fats
0.8
S
Sweets
0

Nutrition Facts

Calories352
Total Fat10.5 g
- Saturated Fat2.4 g
Cholesterol186 mg
Sodium837 mg
Total Carbohydrate52.8 g
- Dietary Fiber11.1 g
- Total Sugars7.8 g
-- Added Sugars0 g
Protein14.7 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

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Join Now