Avocado Egg Bowl (Easy Lunch Idea)
This quick & easy Avocado Egg Bowl is made with only 4 real, simple ingredients in about 15 minutes. A great option for a simple lunch or weeknight dinner!
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
Calories: 296kcal | Carbohydrates: 47g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 77mg | Potassium: 332mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 1654IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 2mg
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