Egg & Veggie Rice Bowl with Avocado
This Egg & Veggie Rice Bowl with Avocado is a simple, nourishing meal that’s packed with protein, fiber, and healthy fats. Fluffy rice is topped with sautéed seasonal vegetables, softly cooked eggs, and creamy avocado for a balanced, satisfying bowl—perfect for breakfast, lunch, or a quick dinner.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 bowls
Ingredients
Rice & Veggies
1½ cups cooked rice (white, brown, or jasmine)
1 tbsp olive oil
1 small onion, sliced
1 cup bell peppers, sliced
1 cup zucchini or broccoli florets
1 cup fresh spinach
Salt & black pepper, to taste
½ tsp garlic powder or 1 clove fresh garlic
Eggs
3–4 large eggs
1 tsp olive oil
Salt & pepper, to taste
Toppings
1 ripe avocado, sliced
Fresh parsley or chives
Optional: sesame seeds or chili flakes
Instructions
Cook the Veggies
Heat olive oil in a skillet over medium heat.
Saute onion for 2–3 minutes until soft.
Add peppers and zucchini/broccoli; cook 4–5 minutes until tender.
Stir in spinach until just wilted. Season well.
Cook the Eggs
In a separate pan, heat oil or butter.
Fry or softly scramble eggs to your liking. Season lightly.
Assemble the Bowl
Divide warm rice between bowls.
Top with sauteed veggies and eggs.
Finish & Serve
Add avocado slices and fresh herbs.
Serve immediately.
Notes & Tips
For extra flavor, drizzle with lemon juice or a little soy/tamari.
Use leftover rice for faster prep and better texture.
Add feta or goat cheese for a Mediterranean touch.
Great base for meal prep—store components separately.
Frequently Asked Questions
Can I make this higher in protein?
Yes—add an extra egg, egg whites, or chickpeas.
Can I make it vegan?
Swap eggs for tofu scramble or roasted chickpeas.
What rice works best?
Brown rice or jasmine rice both work beautifully.
Nutritional Information
Calories: 430 kcal
Protein: 20 g
Carbohydrates: 48 g
Fat: 20 g
Fiber: 9 g