Quick Look at this Easy Avocado Egg Bowl
- Ready In: 15 minutes!
- Serves: 1 (but feel free to make more)
- Main Ingredients: brown rice, avocado, jammy soft-boiled eggs, and fresh spinach.
- Dietary Info: Dairy-Free and Gluten-Free
- Best For: super quick & easy lunch, busy weeknight dinner
Share and summarize this recipe:
Your New Favorite, Super Easy Lunch
- Seriously so simple and only takes 15 minutes!
- Made with only 4 real ingredients!
- Serve with a drizzle of soy sauce, tamari for gluten-free, or olive oil.
- Meal prep a larger batch of rice ahead of time to make it even easier.
- Versatile – enjoy with a soft-boiled egg, poached egg, or stove top hard boiled eggs.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Brown Rice – any variety of rice will work here, so make your favorite on the stove top, in a rice cooker, or simply pop an instant rice packet in the microwave.
- Fresh Spinach – love the added veggie plus some crunch, but feel free to use any leftover veggies that you have in your fridge (like roasted broccoli, peas, edamame, etc).
- Eggs – there is simply nothing better than a soft-boiled jammy egg (in my opinion).
- Soy Sauce – to make this bowl gluten-free use tamari, coconut aminos or olive oil in place of the soy sauce.
How To Make Avocado Egg Bowls
Step 1 – Make as many soft boiled eggs as you need.
Step 2 – Cut the avocado.
Pro Tip – Soft Boiled Eggs
After many tests, I have found that boiling an egg for exactly 6 minutes results in a perfectly cooked white outside that can easily be peeled and a jammy egg yolk. Once it is moved to an ice bath and fully cooled, it can hangout at room temperature for a bit before needing to be peeled and eaten. It will stay the perfect texture.
Step 3 – Assemble the bowl with rice, spinach, avocado, and a soft boiled egg.
Step 4 – Serve with soy sauce or olive oil drizzled on top.
Best Ways To Serve An Avocado Egg Bowl
Personally, I love adding a drizzle of soy sauce and a sprinkling of salt and pepper. Feel free to add a some sesame seeds or some red pepper flakes for a little kick of heat!
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Ingredients
- 1-2 eggs, sub poached or hard-boiled
- 1 cup cooked brown rice, sub quinoa or jasmine rice
- ½ – 1 cup raw spinach, sub sautéed spinach
- ½ avocado, mashed or diced
Serving Options:
- soy sauce
- olive oil
- kosher salt and ground black pepper
Instructions
- Boil: Bring a medium saucepan of water to a rolling boil. Using a slotted spoon, gently set 1-2 eggs in the hot water. Reduce to a simmer and set a timer for 6 minutes.
- Ice Bath: While the eggs are boiling, prepare an ice bath (bowl of cold water and ice). When the timer goes off, remove egg(s) with a slotted spoon and transfer to the ice bath. Let cool for 5-8 minutes (this will stop the eggs from continuing to cook). Carefully crack and peel the shell off each egg.
- Assemble Bowl: In your bowl of choice, add 1 cup cooked brown rice, ½ – 1 cup raw spinach, and ½ avocado.
- Add Toppings: Top with the soft boiled egg(s). Sprinkle with kosher salt and ground black pepper. Add your desired amount of soy sauce and olive oil. Enjoy!
Notes
- Eggs: highly recommend a soft boiled egg for that jammy yolk center, but if you prefer an easy poached egg or hard boiled eggs either one of those would be delicious too!
- Brown Rice: any variety of rice would work here, make your favorite brown rice on the stove top or keep it simple and make a packet of instant rice in the microwave.
- Versatile: this is meant to be a very simple, easy lunch idea but can be adjusted any way you want – so feel free to get creative!
Nutrition
Original post published on 3/6/17. Retested and new photos added on 9/1/26.
Bridget says
So simple and delicious!