Yields: 2 servings
Time: 25 minutes
🛒 Ingredients:
Base (choose one):
- 1 cup cooked quinoa
- OR 1 cup cooked brown rice
- OR roasted sweet potato cubes
Toppings:
- 2 eggs (fried, poached, or scrambled)
- 1 cup sautéed kale or spinach
- 1 small avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup feta cheese (optional)
- Olive oil, salt, pepper, chili flakes, lemon juice
🍳 Directions:
- Prepare the base:
Cook quinoa or brown rice according to package instructions. If using sweet potatoes, cube and roast them at 400°F (200°C) with olive oil, salt, and pepper for 20 minutes. - Sauté the greens:
In a pan, heat a drizzle of olive oil. Add kale or spinach and cook until wilted (2–3 minutes). Season with salt and a splash of lemon juice. - Cook the eggs:
Prepare your eggs how you like — a runny yolk works beautifully here! - Assemble:
In bowls, layer your grain or sweet potato base. Top with sautéed greens, avocado slices, tomatoes, eggs, and crumbled feta. - Finish:
Drizzle with olive oil, sprinkle with chili flakes or everything bagel seasoning, and enjoy.
🌿 Variations:
- Vegan? Swap the egg for tofu scramble and skip the feta.
- Extra protein? Add cooked beans, grilled chicken, or tempeh.
- Add crunch: Pumpkin seeds or roasted chickpeas on top.
