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Protein-rich breakfast bowl Recipe

American · Main course · 25 min total

A hearty and nutritious breakfast bowl packed with protein from eggs, Greek yogurt, and quinoa, topped with fresh veggies and avocado for a satisfying start to the day.

Ingredients

• 2 large eggs
• 1/2 cup cooked quinoa
• 1/2 cup Greek yogurt
• 1/2 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 2 tablespoons pumpkin seeds
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: hot sauce or red pepper flakes

Instructions

1. Cook quinoa according to package directions if not already cooked; set aside.
2. In a non-stick skillet, heat olive oil over medium heat. Crack eggs into the skillet and cook to your preference (sunny-side up or over-easy). Season with salt and pepper.
3. Divide cooked quinoa between two bowls. Top with Greek yogurt, sliced avocado, cherry tomatoes, cucumber, and pumpkin seeds.
4. Place a cooked egg on top of each bowl. Season with additional salt, pepper, and optional hot sauce or red pepper flakes.
5. Serve immediately.

Tips

• Use leftover quinoa for quicker prep.
• Substitute eggs with tofu scramble for a vegan option.
• Add a squeeze of lemon juice for extra freshness.
• Store components separately if meal prepping.

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