Buddha Bowl

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1. 1
   Preheat oven to 400 degrees F.
2. 2
   On a large sheet pan, toss broccoli, squash and onions with olive oil, salt and pepper, to taste.
3. 3
   Spread veggies out in an even layer and roast for 20-25 minutes, or until crisp tender.
4. 4
   Meanwhile, heat a medium skillet over medium-low heat and lightly spray with oil.
5. 5
   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.
6. 6
   Divide rice and roasted veggies evenly among 4 bowls.
7. 7
   Top each with 1 ounce avocado and 1 egg and 1 tablespoon pecans.
8. 8
   Serve immediately.