Japanese Breakfast Bowl with Quinoa, Avocado, and Soft Boiled Egg

Gluten-free Japanese breakfast bowl recipe with quinoa, avocado, and soft boiled eggs.

Time: (Prep, Cook, Total): 15 min, 8 min, 23 min

Servings: 4

Difficulty: Intermediate

Cuisine: Japanese, Gluten-Free

Allergens

Soy, Fish (from nori)

quinoa, water, eggs, avocado, cucumber, cherry tomatoes, baby spinach, green onions, soy sauce, rice vinegar, sesame oil, toasted sesame seeds, salt, black pepper, nori

Cook quinoa and prepare soft boiled eggs. Assemble the bowl with avocado, cucumber, cherry tomatoes, baby spinach, green onions, and soft boiled egg halves. Drizzle with soy sauce, rice vinegar, and sesame oil, then sprinkle with toasted sesame seeds, salt, and black pepper.

This dish provides an energizing start to the day, packed with essential nutrients and balanced flavors.

Choose organic ingredients whenever possible.

Brown rice instead of quinoa, chickpeas or edamame for protein

Serve over cooked brown rice instead of quinoa. Add smoked salmon or grilled chicken for added protein.

Use a rice cooker to prepare the quinoa. Boil the eggs in a saucepan instead of using an immersion circulator.

Store ingredients separately in the fridge, and assemble the bowl just before serving.

Fresh ingredients for immediate consumption

Place the bowl on a white plate with a contrasting color. Garnish with additional green onions or sesame seeds.

High in fiber, protein, healthy fats, and essential vitamins and minerals. Low in saturated fat and sugar.