Egg and Avocado Rice Bowl
This Egg and Avocado Rice Bowl is a wholesome, satisfying meal combining fluffy rice, creamy avocado, perfectly cooked eggs, and a zesty Mediterranean dressing. It’s light yet filling — ideal for breakfast, lunch, or dinner. The dish balances protein, healthy fats, and complex carbs, all topped with herbs and lemon for freshness.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Serves 2
Ingredients
For the Bowl:
1 cup cooked brown rice (or jasmine rice, or quinoa for a twist)
2 large eggs (fried, poached, or soft-boiled — your choice)
1 ripe avocado, sliced or mashed
1 cup baby spinach or arugula
½ small cucumber, diced
6–8 cherry tomatoes, halved
1 tablespoon extra virgin olive oil
Salt and black pepper, to taste
Optional Add-ons:
1 tablespoon feta cheese or crumbled goat cheese
1 teaspoon toasted sesame seeds or chopped pistachios
½ teaspoon chili flakes
A squeeze of fresh lemon juice
For the Dressing:
1½ tablespoons extra virgin olive oil
1 teaspoon lemon juice
½ teaspoon honey
¼ teaspoon garlic powder
Salt and pepper to taste
Instructions
Prepare the Base
Cook your rice according to package instructions. Fluff with a fork and set aside to cool slightly.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, honey, garlic powder, salt, and pepper. Set aside.
Cook the Eggs
For a classic style, heat a drizzle of olive oil in a skillet.
Crack in the eggs and cook sunny-side up or over easy (about 3–4 minutes).
Alternatively, poach or soft-boil them for a runny yolk.
Assemble the Bowl
Divide the rice between two bowls.
Arrange spinach (or arugula), avocado slices, cucumber, and cherry tomatoes over the rice.
Drizzle half of the dressing over the veggies.
Top with Eggs
Place a cooked egg on each bowl.
Drizzle the remaining dressing over the top.
Sprinkle with feta, sesame seeds, or pistachios if using.
Finish and Serve
Add a pinch of salt and pepper, and a squeeze of lemon.
Serve warm and enjoy!
Tips & Variations
Mediterranean twist: Add olives, sun-dried tomatoes, or roasted red peppers.
Protein boost: Add grilled chicken, smoked salmon, or chickpeas.
Meal prep: Cook rice and eggs ahead; assemble when ready to serve.
Healthy swap: Use cauliflower rice for a low-carb option.
Frequently Asked Questions
Q: Can I use leftover rice?
Yes! Leftover rice works great—just reheat gently or serve at room temperature.
Q: How can I make it vegan?
Replace eggs with sautéed tofu or chickpeas and skip the cheese.
Q: Can I use white rice instead of brown rice?
Absolutely. Jasmine or basmati rice both taste wonderful here.
Nutritional Information
Calories: 420 kcal
Protein: 13 g
Fat: 26 g
Carbohydrates: 38 g
Fiber: 7 g
Sugar: 4 g