16 ounces butternut squash, seeded and cut into 1-inch cubes
4 stalks asparagus, slicd
½ teaspoon smoked paprica
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
2 tablesppoon olive oil
1 cup chicken or vegetable broth
1 cup plain couscous
¼ cup parsley, chopped
½ cup pomegranate
4 eggs
1 avocado, cut into 4 pieces


Preheat oven to 425 degrees F. In a medium bowl, combine squash, asparagus, paprika, salt, pepper, garlic powder and 1 tablespoon olive oil. Toss well to coat. Spread squash evenly onto a sheet pan and roast for 15-18 minutes, or until browned and tender.

Mentime, in a medium saucepan, combine 1 tablespoon oil and broth, and bring to a simmer. Stir in the couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes. When the couscous has absorbed all the liquid, fluff it with a fork, and add the parsley and pomegranate.

Heat a small skillet over medium heat, lightly spray with olive oil spray, add eggs, season with salt, cover and cook to your desired doneness.

To assemble bowls: Layer couscous, squash, asparagus, egg and sliced avocado.





Servings: 4 servings

Calories 380
Carbs 46 g
Fat 15g
Protein 13g
Sodium 381g
Sugar 9g

Take your breakfast to the next level with this delicious bowl of roasted butternut squash and asparagus, paired with fluffy couscous and topped with a perfectly cooked egg, avocado and pomegranate. #healthydinner #veggiebowl #roastedveggies #proteinpacked