Ingredients:
For 2 servings
- 4 large eggs
- 1 cup cooked quinoa or brown rice
- 1 cup baby spinach or kale
- 1/2 cup cherry tomatoes, halved
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 cucumber, sliced or diced
- 1/4 red onion, thinly sliced
- 1/2 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 teaspoon smoked paprika or chili flakes (optional, for kick)
- Fresh lemon juice or your favorite dressing
👩🍳 Instructions:
- Cook the Eggs:
- You can prepare them boiled, scrambled, or poached — your choice!
- For soft-boiled eggs: simmer in boiling water for 6–7 minutes, then transfer to cold water and peel.
- Sauté or Steam Veggies (Optional):
- In a skillet, heat olive oil over medium heat.
- Add bell peppers and red onion. Sauté 3–4 minutes until tender.
- Add spinach and cook just until wilted. Season with salt and pepper.
- Assemble the Bowl:
- Divide the cooked quinoa or brown rice between 2 bowls.
- Top each with the sautéed vegetables, tomatoes, cucumber, avocado slices, and eggs.
- Sprinkle with feta cheese and paprika or chili flakes if using.
- Drizzle & Serve:
- Finish with a drizzle of olive oil and a squeeze of lemon juice (or dressing of your choice).
- Add extra salt and pepper to taste.
💡 Tips:
- Use whatever veggies you have on hand — zucchini, corn, broccoli, or roasted sweet potato work great!
- Want more protein? Add chickpeas, black beans, or grilled chicken.
- Try a tahini, yogurt-garlic, or balsamic dressing for variety.
