Savory Power Breakfast Bowl with Avocado, Eggs & Veggie Medley 🥑🍄🍅

 

This vibrant, nutrient-packed breakfast bowl is the

ultimate morning fuel! Creamy avocado, crispy

chickpeas, earthy mushrooms, garlicky sautéed spinach,

roasted tomatoes, and sunny-side-up eggs — all

seasoned to perfection. It's bold, balanced, and totally

Instagram-worthy. 🌞

📝 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

Core Components:

2 large eggs (sunny-side up or to your liking)

½ avocado (sliced or halved)

½ cup cherry tomatoes or 1 roma tomato (halved or

sliced)

½ cup mushrooms (sliced)

½ cup cooked chickpeas

1 cup fresh spinach

1 tbsp olive oil (divided for sautéing)

Salt & black pepper (to taste)

Optional: smoked paprika, chili flakes, garlic powder,

lemon juice

👨‍🍳 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Sauté the Mushrooms:

In a pan with a bit of olive oil, cook mushrooms over

medium heat until golden and tender (about 5–6 mins).

Season with salt & pepper. Set aside.

Sauté the Spinach:

In the same pan, add more oil if needed. Sauté spinach

until just wilted (1–2 mins). Season with salt and garlic

powder.

Roast or Sear the Tomatoes:

Pan-sear or roast tomatoes with a dash of oil and a

sprinkle of black pepper and smoked paprika until lightly

blistered.

Crispy Chickpeas (Quick Pan Version):

Sauté cooked chickpeas with olive oil, salt, garlic powder,

and optional paprika until crispy on the outside (about

5–7 mins).

Cook the Eggs:

Fry eggs sunny-side-up with a pinch of salt and pepper.

Keep yolks runny or cook to preference.

Build the Bowl:

Start with the eggs in the center. Arrange sautéed

mushrooms, spinach, tomatoes, chickpeas, and avocado

around them. Add a squeeze of lemon over the avocado

and a sprinkle of chili flakes if you're feelin’ spicy!

Prep Time: 10 mins

Cooking Time: 15 mins

Total Time: 25 mins

Calories: ~500 kcal per bowl

Servings: 1