Description
A vibrant, nutrient-packed power bowl featuring creamy avocado, soft-boiled eggs, and a rainbow of veggies layered over hearty grains—perfect for any time of day.
Ingredients
- Cooked Quinoa or Brown Rice: 1 cup – forms the hearty base, packed with protein and fiber
- Eggs: 2 – soft-boiled or poached for creamy richness
- Avocado: 1 sliced – adds creamy texture and healthy fats
- Cherry Tomatoes: ½ cup, halved – brings juicy, sweet bursts of flavor
- Spinach or Kale: 1 cup, lightly sautéed or raw – adds greens and earthiness
- Red Bell Pepper: ½, thinly sliced – crunchy, sweet, and colorful
- Red Cabbage: ¼ cup, shredded – crisp and adds vibrant contrast
- Olive Oil: 1 tablespoon – used for roasting or sautéing veggies
- Lemon Juice: 1 tablespoon – brightens up the bowl
- Salt & Pepper: to taste – essential for flavor balance
Instructions
- Preheat Your Equipment: If roasting veggies, preheat your oven to 400°F (200°C). If sautéing, warm a skillet over medium heat.
- Combine Ingredients: Cook grains according to package instructions. In a mixing bowl, toss vegetables (except avocado and greens) with olive oil, salt, and pepper.
- Prepare Your Cooking Vessel: Roast veggies on a baking sheet for 15–20 minutes, or sauté in a skillet until tender with slight char. Meanwhile, soft-boil eggs in simmering water for 6–7 minutes, then cool and peel.
- Assemble the Dish: In a bowl, layer grains first. Add greens, roasted or sautéed veggies, halved tomatoes, shredded cabbage, and avocado slices.
- Cook to Perfection: Carefully halve the soft-boiled eggs and nestle them on top of the bowl. Drizzle lemon juice over the top.
- Finishing Touches: Sprinkle with flaky salt, a grind of black pepper, and an extra splash of olive oil if desired.
- Serve and Enjoy: Serve immediately while the eggs are warm and the vegetables are vibrant. Pair with a crusty slice of sourdough if you like.
Notes
- Roast veggies in a single layer for even caramelization.
- Use ripe but firm avocados for perfect slices.
- Prep grains and veggies ahead for fast bowl assembly.
- Soft-boiled eggs are best freshly cooked but can be stored in-shell for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 185mg
Keywords: power bowl, veggie bowl, healthy lunch, avocado bowl, egg bowl, grain bowl, vegetarian meal