Avocado and Tomato Breakfast Bowl
A nourishing, one-bowl meal featuring eggs, spinach, tomatoes, potatoes, and avocado. Quick to make, fiber-rich, and packed with healthy fats, this breakfast bowl is perfect for energizing mornings, satisfying lunches, or easy dinner options.
Equipment
- 1 small skillet
- 1 spatula or spoon
- 1 Small bowl
Ingredients
- 2 tsp olive oil
- 1 small garlic clove minced
- 2 cups fresh spinach
- 1/2 cup cherry or grape tomatoes halved
- 1/4 avocado sliced
- 1/2 cup Everything Bagel-style potatoes
- 1 –2 eggs fried, scrambled, or soft-boiled
- Sea salt to taste
- Freshly ground black pepper to taste
Optional toppings:
- Feta cheese or nutritional yeast
- Fresh herbs such as parsley chives, or basil
- Salsa or hot sauce
Instructions
- Heat the Olive Oil: Place a small skillet over medium heat and pour in 2 teaspoons of olive oil. Let the oil warm for about 30 seconds until it shimmers slightly. This ensures the garlic and vegetables cook evenly and enhances their natural flavors.
- Sauté the Garlic: Add the minced garlic to the skillet and stir continuously for about 30 seconds to release its aroma. Avoid letting it brown too quickly, as burnt garlic can taste bitter. The goal is a fragrant, flavorful base for your vegetables.
- Cook the Spinach and Tomatoes: Add 2 cups of fresh spinach and 1/2 cup halved cherry or grape tomatoes to the skillet. Stir frequently, gently folding the spinach into the garlic-infused oil. Cook for 2–3 minutes until the spinach is wilted and tender and the tomatoes are softened but still hold their shape, preserving their natural sweetness and vibrant color.
- Prepare the Eggs: While vegetables cook, cook 1–2 eggs to your preferred style. For fried eggs, heat a nonstick pan and cook until whites are set and yolks reach your desired doneness. For scrambled eggs, whisk lightly and cook over medium-low heat, stirring gently until set. For soft-boiled eggs, simmer in boiling water for 6–7 minutes, then transfer to an ice bath before peeling. Eggs provide protein and creamy texture to the bowl.
- Warm the Potatoes: If using pre-cooked Everything Bagel-style potatoes, add 1/2 cup to the skillet with the vegetables for 2–3 minutes, stirring occasionally. This allows the potatoes to absorb flavors from the garlic and oil. If potatoes are uncooked, follow package instructions to achieve tender, golden results before adding to the bowl.
- Assemble the Breakfast Bowl: In a medium bowl, layer the ingredients starting with potatoes as the base, then sautéed spinach and tomatoes. Gently place the cooked eggs on top, and arrange 1/4 avocado slices alongside. This presentation keeps ingredients distinct while allowing flavors to meld naturally.
- Season and Garnish: Sprinkle sea salt and freshly ground black pepper to taste. Optional toppings include feta cheese or nutritional yeast for creaminess and fresh herbs like parsley, chives, or basil for extra aroma and visual appeal. For added crunch and flavor, lightly sprinkle extra everything bagel seasoning on top.
- Add Optional Sauces: Drizzle salsa or hot sauce over the bowl if desired. This adds a bold, tangy layer that complements the creamy avocado and savory eggs, enhancing overall flavor without overpowering the other ingredients.
- Serve and Enjoy: Serve immediately while warm, enjoying the balance of creamy avocado, tender vegetables, flavorful eggs, and savory potatoes. Each bite delivers a satisfying, nutrient-rich meal that works for breakfast, lunch, or dinner.
Notes
- This recipe is highly versatile; you can swap spinach for kale, arugula, or swiss chard.
- Adjust the number of eggs according to your protein needs or appetite.
- Everything Bagel-style potatoes can be homemade, store-bought, or even replaced with roasted sweet potatoes for a slightly sweeter flavor.
- For extra creaminess, drizzle a teaspoon of olive oil or a small dollop of Greek yogurt over the bowl.
- The recipe can easily be doubled or tripled for meal prep or family servings.
