Greek Sunrise Energy Bowl

This recipe is a Greek-inspired energy bowl perfect for breakfast or brunch on the Paleo diet, featuring fresh and nutrient-dense ingredients.

Time: Prep: 10 minutes Cook: 5 minutes Total: 15 minutes

Servings: 1

Difficulty: Intermediate

Cuisine: Greek, Paleo

Allergens

Nuts

1 cup baby spinach 1/2 cup cherry tomatoes, halved 1/4 cup Kalamata olives, pitted 1/2 cucumber, sliced 1/2 avocado, sliced 1/4 cup feta cheese, crumbled 1/4 cup almonds, roughly chopped 1/4 cup fresh parsley, finely chopped 1 lemon, juiced 1 tablespoon olive oil

In a large mixing bowl, combine the spinach, cherry tomatoes, Kalamata olives, cucumber, avocado, and almonds.
In a separate small bowl, whisk together the lemon juice, olive oil, and fresh parsley to create a dressing.
Pour the dressing over the salad and toss well to combine.
Top the energy bowl with crumbled feta cheese and enjoy!

Choose ripe avocados for optimal creaminess and flavor.

Customize the salad with additional vegetables or proteins to suit your preferences.

Replace almonds with any other nut of choice (e.g., walnuts, pecans).

Serve on a bed of cooked quinoa or brown rice for a heartier meal.

Grill the cucumber slices for an added smoky flavor.

Store individual ingredients separately in airtight containers in the refrigerator for up to one week.

Fresh ingredients, such as spinach and cherry tomatoes, are best used within 2-3 days of preparation.

Arrange the ingredients in a visually appealing manner on a large plate or in a shallow bowl.

High in fiber, protein, and healthy fats.