A silky avocado base, warm grains, and a rainbow of fresh toppings—this breakfast bowl feels like waking up in a beach café in Bali. Inspired by the layered simplicity of Asian rice bowls and Southern-style comfort, it’s a globally curious take on morning fuel.
It’s a chef’s dream: endlessly adaptable, visually vibrant, and balanced in texture. Think crunchy seeds, soft-poached eggs, and cooling herbs dancing together in harmony.
Pair it with a zesty Egg Salad for a satisfying brunch, or sip on a Chocolate Peanut Butter Smoothie for that sweet-savory morning contrast. Whether you’re meal-prepping or savoring slow mornings, this bowl meets you where you are.
What Makes This Recipe Special!
- Most of all, it tastes balanced: creamy, crunchy, fresh, and with just the right hint of savory richness.
- I first made this in a tiny Bangkok kitchen, craving something hearty yet fresh—and it became my morning ritual. If you like food that feels nourishing and exciting, this one’s for you.
- Over time, I started swapping grains—quinoa, brown rice, even leftover farro—each one brings a new texture twist that keeps it interesting.
- It’s secretly a weight-loss ally: high in fiber, full of good fats, and naturally portion-controlling because it’s so satisfying.
- I’ve served it hot, cold, and in travel jars for on-the-go fuel—surprisingly perfect for busy weeks.
Avocado Breakfast Bowl Recipe
This avocado breakfast bowl is a wholesome, energizing start to your day. Fluffy quinoa, perfectly cooked eggs, creamy avocado, and tangy feta come together for a satisfying blend of textures and flavors. Packed with protein and healthy fats, it’s both nourishing and delicious.
Equipment
- Rice cooker
- Skillet
- Spatula
- Measuring cups
- Measuring spoons
- Serving bowls
Ingredients
- ¼ tsp ground black pepper
- ½ cup water
- ¼ tsp seasoned salt
- 2 tbsp crumbled feta cheese
- 1 avocado, diced
- ¼ cup red quinoa
- 1 pinch salt and ground black pepper to taste
- 1½ tbsp olive oil
Instructions
- Add quinoa and water to the rice cooker and let it cook for about 15 minutes, or until the quinoa becomes tender and fluffy.
- While the quinoa is cooking, heat olive oil in a skillet over medium heat and cook the eggs to your preferred level of doneness, seasoning them with seasoned salt and pepper.
- Once the quinoa and eggs are ready, spoon them into a serving bowl.
- Top with sliced avocado and a generous sprinkle of feta cheese, then serve immediately.
Notes
- Cook the quinoa in vegetable broth instead of water.
- Try adding a squeeze of lemon or lime over the avocado to brighten the bowl.
- Swap feta for goat cheese or shredded cheddar for a different flavor twist.
| Nutrition | Value |
| Calories | 372kcal |
| Carbohydrates | 24g |
| Fibre | 9g |
| Fat | 27g |
| Protein | 13g |
| Cholesterol | 194g |
Tips To Ease Your Job
- Use pre-cooked or frozen quinoa to skip the cooking step—just reheat and go!
- Crack the eggs into a bowl first to check for shells and make pouring into the pan easier.
- Use an egg ring if you want your eggs to be perfectly round for a neater presentation.
- Prep ingredients the night before—chop the avocado, crumble the feta, and portion the quinoa for a speedy morning assembly.
