Step 1

Preheat oven to 400 degrees F.

Step 2

On a large sheet pan, toss broccoli, squash and onions with olive oil, salt and pepper, to taste.

Step 3

Spread veggies out in an even layer and roast for 20-25 minutes, or until crisp tender.

Step 4

Meanwhile, heat a medium skillet over medium-low heat and lightly spray with oil.

Step 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.

Step 6

Divide rice and roasted veggies evenly among 4 bowls.

Step 7

Top each with 1 ounce avocado and 1 egg and 1 tablespoon pecans.

Step 8

Serve immediately.