Avocado and Spinach Breakfast Bowl

Name: Avocado and Spinach Breakfast Bowl
Total time: 15 min
Yield: 1 serving
Ingredients: 1 ripe avocado; 1 cup fresh spinach; 1 large egg; 1/2 cup cherry tomatoes, halved; 1 tablespoon olive oil; Salt and pepper to taste; 1 teaspoon lemon juice; Optional: red pepper flakes for heat

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15 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Cherry tomatoes An equal amount of diced ripe tomato
Fresh spinach An equal amount of fresh baby kale, cooked until tender
Lemon juice An equal amount of lime juice

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein10 g

Carbohydrates19 g

Fat27 g

Fiber 10 g · Sugar 4 g · Sodium 330 mg

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Start your day with this vibrant and nutritious Avocado and Spinach Breakfast Bowl. Packed with healthy fats, fiber, and protein, it's a delicious way to fuel your morning.

Breakfast Dish Healthy

Steps

In a small skillet, heat olive oil over medium heat.
Add the spinach and sauté until wilted, about 2 minutes.
In the same skillet, crack the egg and cook to your liking (fried, poached, or scrambled).
While the egg is cooking, slice the avocado in half, remove the pit, and scoop out the flesh into a bowl.
Mash the avocado slightly and mix in the lemon juice, salt, and pepper.
Once the egg is cooked, assemble the bowl by placing the mashed avocado at the bottom.
Top with sautéed spinach, the cooked egg, and halved cherry tomatoes.
Sprinkle with red pepper flakes if desired and enjoy!

Tips for Avocado and Spinach Breakfast Bowl

Choose an avocado that yields gently to pressure; a very firm one will be difficult to mash smoothly.
For a neat bowl, keep the tomatoes separate from the avocado until serving so their juices do not thin the mash.
A nonstick skillet helps prevent the egg from sticking, especially if you prefer a delicate fried or scrambled texture.

Drink pairing

A dry sparkling wine
Its bright acidity and bubbles complement the creamy avocado and egg while keeping the fresh tomatoes and spinach in focus.

0% option: Sparkling water with a squeeze of lemon

Storage

Best eaten fresh, since avocado browns and the egg and greens lose texture. Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days; reheat the egg and spinach until steaming hot, then add fresh avocado and tomatoes if available.