Tasty Lunches

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Mexican buddha bowl

66
Lunch & Light Meals
Servings
2
Prep   5 min
Cook   25 min
  • Butternut squash, raw, 2 cup(s), cubes, cut into 1-inch pieces
  • Red onion, chopped, ¼ cup(s)
  • Red bell pepper, raw, ½ medium, sliced
  • Extra virgin olive oil, 2 tsp(s)
  • Taco seasoning, 1 tbsp(s)
  • Eggs, 2 large
  • Instant brown rice, cooked, 4.4 oz(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, onion and peppers 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, onions, peppers, black beans, tomatoes 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 serving
Makes 2 servings

Food Groups

V
Vegetables
1.1
F
Fruits
0.1
C
Carbohydrates
1.9
PD
Protein/Dairy
1.2
Ft
Fats
0.8
S
Sweets
0

Nutrition Facts

Calories343
Total Fat10.4 g
- Saturated Fat2.4 g
Cholesterol186 mg
Sodium814 mg
Total Carbohydrate50.8 g
- Dietary Fiber10.9 g
- Total Sugars7.7 g
-- Added Sugars0 g
Protein14.5 g

Join the Mayo Clinic Diet today!

Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!

Join now