📋Avocado Breakfast Bowl (without bread) recipe

Avocado breakfast bowl in a black bowl with coffee and juice in the background and black linen napkin with fork, on right side

5 from 1 vote

📋Avocado Breakfast Bowl (without bread) recipe

This savory Avocado Breakfast Bowl (without bread) is loaded with protein and fiber, in the form of avocado, spinach, green onion, quinoa, and topped with a fried egg, Everything Bagel seasoning, and sriracha sauce!

Course Breakfast, brunch

Cuisine American, Canadian, North American

Keyword avocado, bowl, breakfast, without bread

Special Diet Dairy-free, Gluten-free, Weight Watchres

Allergen dairy, gluten

Prep Time 5

Cook Time 15

Total Time 20

Servings serving

Calories 294kcal

Author Terri Gilson

Equipment

Ingredients

1 cup quinoa
¼ cup green onions
1 cup fresh spinach
½ whole avocado
¼ teaspoon everything bagel seasoning *add more to your taste
1 fried egg
3 teaspoon sriracha sauce add more or less to your taste

US Customary - Metric

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Instructions

Prep: Cook quinoa as per package directions. Generally, it is 1:1.5 quinoa to water, cooked for 10-12 minutes (bring to a boil, then simmer for 10 minutes or so). It doubles in volume, so you'll need to cook ½ cup of quinoa for this recipe. *But be sure to check package directions
1 cup quinoa
Place a cup of quinoa in the bottom of a bowl.
Add chopped spinach and green onions.
1 cup fresh spinach
Then add avocado slices and sprinkle with some or all of the Everything bagel seasoning.
½ whole avocado, ¼ teaspoon everything bagel seasoning
Fry and egg and place on top of quinoa and veggies in bowl.
1 fried egg
Drizzle with sriracha sauce and sprinkle on a little more seasoning, if desired.
3 teaspoon sriracha sauce

Notes

Expert Recipe Tips:

- Use pre-cooked quinoa for convenience – Cooking quinoa ahead of time saves precious minutes in the morning.

- Season your quinoa for extra flavor – Instead of cooking quinoa in plain water, try using low-sodium vegetable or chicken broth.

- Choose ripe but firm avocados – For the best texture, use an avocado that yields slightly to gentle pressure but isn’t overly soft.

- Cook your egg to your preference – A runny yolk makes the bowl creamy and delicious, but if you’re meal prepping or packing it to go, consider soft-boiled or hard-boiled eggs to avoid mess.

- Add a crunch element – For extra texture, sprinkle on toasted pumpkin seeds, sunflower seeds, or crushed nuts.

- Adjust the spice level – Sriracha adds a nice kick, but you can use a milder hot sauce, chili flakes, or even a drizzle of balsamic glaze for a less spicy option.

- Prevent avocado browning if prepping ahead – If you must prep avocado in advance, toss it with a little lemon or lime juice to slow oxidation, and keep it in an airtight container.

- Bulk it up for a heartier meal – If you want this to be a brunch bowl, add extras like black beans, cherry tomatoes, or light feta cheese to make it more filling.

Top Tip:

If possible, don't cut the avocados until right before you are going to use them. And if you need to store half an avocado, be sure to keep the pit in the avocado half (it will slow the browning process).

Storage:

Store leftovers in an airtight container for up to 1 day, as avocado will start to brown if left any longer. You can make this recipe a day or two in advance, but I'd recommend cutting the avocado just prior to serving.

These ingredients don't stand up well to freezing.

You can make the quinoa in advance - it will last 3-5 days in the fridge in a sealed container and freeze well for up to 2-3 months.

Nutrition