Start your day strong with the Lean & Green Breakfast Bowl—a quick, nutritious, and flavor-packed meal that’s perfect for busy mornings. Packed with protein from eggs, fiber-rich quinoa, and fresh veggies, this bowl fuels your body and keeps you full longer. The creamy avocado and zesty lemon drizzle bring every bite to life, making healthy eating genuinely crave-worthy. Ideal for health-conscious eaters on the go, it’s a satisfying way to stay on track without sacrificing taste.
Ingredients
- 2 large eggs
- 1 cup baby spinach
- 1/2 cup cooked quinoa
- 1/4 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and pepper, to taste
Instructions
- In a small saucepan, prepare 1/2 cup of quinoa according to package instructions if not already cooked. Set aside to cool slightly.
- In a medium skillet over medium heat, add 1/2 tablespoon of olive oil. Once hot, add the cherry tomatoes and cook for 2–3 minutes until slightly softened. Remove from skillet and set aside.
- In the same skillet, add the remaining 1/2 tablespoon of olive oil. Add the baby spinach and sauté for about 1–2 minutes until wilted. Season lightly with salt and pepper. Remove from heat.
- Crack the eggs into a bowl and beat lightly. Return the skillet to medium heat and scramble the eggs, stirring constantly, until just set but still moist, about 2–3 minutes. Season with salt and pepper to taste.
- In a small bowl, whisk together the lemon juice with a pinch of salt and pepper to create a light dressing.
- Divide the cooked quinoa evenly between two bowls to form the base.
- Top each bowl with equal portions of scrambled eggs, sautéed spinach, cherry tomatoes, and sliced avocado.
- Drizzle with the lemon dressing just before serving. Enjoy warm.
Nutritional Information
Calories: 265
Protein (g): 10
Fat (g): 18
Carbohydrates (g): 15
Fiber (g): 4
Sugar (g): 2
Sodium (mg): 160
Storage Instructions
Store any leftover Lean & Green Breakfast Bowl components separately in airtight containers. The cooked quinoa, eggs, and sautéed spinach can be refrigerated for up to 3 days. Fresh toppings like avocado and cherry tomatoes are best consumed fresh but can be stored for up to 1 day — keep the avocado with a squeeze of lemon juice to minimize browning. This dish is not recommended for freezing, as the texture of the eggs and vegetables may deteriorate.
Reheating Instructions
For best results, reheat the quinoa, eggs, and spinach in a skillet over medium heat for 2–3 minutes, or in the microwave for 30–60 seconds until heated through. Add fresh toppings like avocado and cherry tomatoes after reheating to preserve their texture and flavor.
Modifications and Additions
To enhance the flavor and boost the nutritional profile while keeping it paleo-friendly, consider adding sautéed mushrooms, steamed kale, or diced bell peppers for more fiber and micronutrients. For extra protein, you can top the bowl with a few slices of turkey bacon or a spoonful of hemp seeds. If quinoa is excluded from your paleo approach, substitute with riced cauliflower for a low-carb, high-fiber alternative. A sprinkle of fresh herbs like parsley or cilantro can also elevate flavor without added calories.
