This Avocado & Egg Energy Bowl is the perfect balance of flavor, texture, and nutrition. It brings together creamy avocado, jammy soft-boiled eggs, sweet fruits, and hearty rice for a vibrant and wholesome breakfast or lunch that keeps me full and energized.
Why You’ll Love This Recipe
I love how quick and easy this energy bowl is to prepare, yet it feels like a gourmet meal. It’s colorful, fresh, and packed with nutrients—protein from the eggs, healthy fats from avocado, and natural sweetness from fruit. It’s also highly customizable based on what I have in the kitchen, which makes it a go-to in my weekly rotation.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1–2 soft-boiled eggs 1 slice of toast or half a small bagel, toasted 1/2 ripe avocado 4–5 fresh strawberries, sliced 1 small mandarin or clementine, peeled and segmented 1/2 cup cooked white rice (like sushi or jasmine rice) Pinch of salt, black pepper, and herbs or chili flakes (optional) Drizzle of olive oil (optional)
Directions
Boil the eggs: I cook them for 6–7 minutes to get that perfect soft yolk, then cool them down, peel, and slice them in half.
Prepare the avocado toast: I mash half an avocado onto the toasted bread, then season it with salt and pepper.
Arrange the bowl: I place the cooked rice in the center of the bowl, then add the avocado toast, egg halves, strawberries, and mandarin segments around it.
Season and finish: I like to sprinkle a bit more pepper, herbs, or chili flakes for extra flavor, and drizzle a bit of olive oil over the eggs and rice for a touch of richness.
I often change things up depending on what I have. Sometimes I use quinoa or brown rice instead of white rice. For a more savory version, I skip the fruit and add roasted veggies or a spoonful of hummus. If I’m craving more crunch, I add pumpkin seeds or crushed nuts on top. This bowl can even go spicy with some sriracha or pickled jalapeños.
storage/reheating
This dish is best enjoyed fresh, but if I want to prep ahead, I keep the rice, fruit, and eggs in separate containers in the fridge. The avocado should be mashed just before eating to avoid browning. Soft-boiled eggs can be made in advance and stored (unpeeled) in the fridge for up to 3 days. I reheat the rice gently in the microwave and assemble the rest when I’m ready to eat.
FAQs
How can I make this bowl vegan?
I skip the eggs and use tofu scramble or edamame for protein. It still tastes great and keeps the texture variety.
Can I use brown rice instead of white?
Yes, I sometimes use brown rice or even quinoa for added fiber and a nuttier flavor.
Is this recipe good for meal prep?
It is, as long as I store the components separately. I assemble just before eating to keep everything fresh.
What kind of herbs go well with this?
I like using fresh parsley, cilantro, or even a touch of dill. Chili flakes or za’atar are also great if I want a flavor kick.
Can I swap the toast for something else?
Absolutely. I sometimes use rice cakes, whole wheat pita, or even sweet potato slices if I want it gluten-free.
Conclusion
This Avocado & Egg Energy Bowl is one of those meals I keep coming back to. It’s colorful, fresh, and full of flavor while being easy to put together. Whether I’m in a rush or just want something nourishing and satisfying, this bowl never disappoints.
The Avocado & Egg Energy Bowl is a nourishing, colorful meal featuring creamy avocado, soft-boiled eggs, fresh fruit, and hearty rice. It’s a perfect option for a balanced breakfast or lunch that’s quick to prepare and keeps you energized throughout the day.
Total Time:17 minutes
Yield:1 serving
Ingredients
1–2 soft-boiled eggs
1 slice of toast or half a small bagel, toasted
1/2 ripe avocado
4–5 fresh strawberries, sliced
1 small mandarin or clementine, peeled and segmented
1/2 cup cooked white rice (sushi or jasmine rice)
Pinch of salt and black pepper
Herbs or chili flakes (optional)
Drizzle of olive oil (optional)
Instructions
Boil eggs for 6–7 minutes, then cool, peel, and slice in half.
Toast the bread or bagel half and mash the avocado on top. Season with salt and pepper.
Place cooked rice in the center of a bowl.
Arrange avocado toast, egg halves, strawberries, and mandarin segments around the rice.
Sprinkle with additional pepper, herbs, or chili flakes if desired, and drizzle with olive oil.
Notes
Swap white rice with brown rice or quinoa for more fiber.
Skip the fruit and add roasted vegetables for a savory twist.
Add nuts or seeds for extra crunch.
Use sriracha or pickled jalapeños for heat.
Soft-boiled eggs can be made ahead and stored unpeeled in the fridge.
