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Mexican buddha bowl
2
| Prep | 5 min | |
| Cook | 25 min |
- Butternut squash, 2 cup(s), cubes, cut into 1-inch pieces
- Red onion, chopped, ¼ cup(s)
- Red bell pepper, 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
- 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
|
1.1 |
|
F
|
0.1 |
|
C
|
1.9 |
|
PD
|
1.2 |
|
Ft
|
0.8 |
|
S
|
0 |
Nutrition Facts
| Calories | 343 |
| Total Fat | 10.4 g |
| - Saturated Fat | 2.4 g |
| Cholesterol | 186 mg |
| Sodium | 814 mg |
| Total Carbohydrate | 50.8 g |
| - Dietary Fiber | 10.9 g |
| - Total Sugars | 7.7 g |
| -- Added Sugars | 0 g |
| Protein | 14.5 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.