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Autumn Breakfast Bowl with Poached Egg and Avocado
Autumn Breakfast Bowl with Poached Egg and Avocado

Autumn Breakfast Bowl with Poached Egg and Avocado
A hearty breakfast bowl featuring seasonal ingredients to kickstart your day.
Autumn Breakfast Bowl with Poached Egg and Avocado

Provides a balanced mix of protein, healthy fats, and carbohydrates to fuel morning training sessions.

Ingredients:
1
Servings
  • 100
    g
     quinoa
  • 200
    ml
     water
  • 2
    item
     egg
  • 1
    item
     avocado
  • 50
    g
     spinach
  • 100
    g
     cherry tomatoes
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 15 minutes
Autumn Breakfast Bowl with Poached Egg and Avocado
Instructions:
  1. Rinse quinoa under cold water and cook with water in a saucepan over medium heat until water is absorbed.
  2. While quinoa is cooking, bring a pot of water to a simmer and poach the eggs for about 3-4 minutes.
  3. Slice the avocado and halve the cherry tomatoes.
  4. In a bowl, combine cooked quinoa, spinach, cherry tomatoes, and avocado slices.
  5. Drizzle with olive oil and lemon juice, then season with salt and black pepper.
  6. Top with poached eggs and serve immediately.
Nutrition Per Serving 500 g Per 100g
Energy 1000 kcal 200 kcal
Protein 30 g 6.0 g
Fibre 15 g 3.0 g
Salt 2 g 0.4 g
Sugar 5 g 1.0 g
Carbohydrates 90 g 18.0 g
Fat 60 g 12.0 g
  • 100
    g
     quinoa
  • 200
    ml
     water
  • 2
    item
     egg
  • 1
    item
     avocado
  • 50
    g
     spinach
  • 100
    g
     cherry tomatoes
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Rinse quinoa under cold water and cook with water in a saucepan over medium heat until water is absorbed.

While quinoa is cooking, bring a pot of water to a simmer and poach the eggs for about 3-4 minutes.

Slice the avocado and halve the cherry tomatoes.

In a bowl, combine cooked quinoa, spinach, cherry tomatoes, and avocado slices.

Drizzle with olive oil and lemon juice, then season with salt and black pepper.

Top with poached eggs and serve immediately.

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