Sunrise Avocado Power Bowl

Discover this invigorating and nutrient-dense Sunrise Avocado Power Bowl recipe that's perfect for those on a Low-Carb diet.

Time: Prep Time: 5 minutes - Cook Time: 0 minutes (if not using a poached egg) - Total Time: 5 minutes

Servings: 1

Difficulty: Intermediate

Cuisine: Australian, Low-Carb

Allergens

Tree Nuts (Almonds)

1. 1 ripe avocado, halved and pitted 2. 2 cups fresh spinach 3. 1/4 cup cherry tomatoes, halved 4. 1/4 cup almonds, roughly chopped 5. 1 tablespoon pumpkin seeds 6. 1 tablespoon hemp seeds 7. 1/2 lemon, juiced 8. 1/4 teaspoon Himalayan pink salt 9. Freshly ground black pepper, to taste 10. Optional: 1 poached egg

Scoop out the avocado flesh from its skin and cut into bite sized chunks. Place half of the chunks in a bowl.
Add spinach, cherry tomatoes, almonds, pumpkin seeds, and hemp seeds to the bowl with the avocado.
Drizzle lemon juice over the mixture and season with Himalayan pink salt and black pepper. Toss gently to combine.
If desired, poach an egg and place it on top of the salad. Serve immediately.

This dish is perfect for those seeking a Low-Carb breakfast or snack that's packed with nutrients to keep you energized throughout the day.

This recipe can be easily customized to include additional ingredients or proteins for a more substantial meal.

Swap almonds for sunflower seeds or pumpkin seeds. Use mixed greens instead of spinach if desired.

Serve as a salad or add protein like grilled chicken or salmon.

Bake the egg instead of poaching it.

Store individual ingredients separately in airtight containers in the refrigerator.

Avocados last 1-2 days after ripening, while cherry tomatoes and spinach can be stored for up to a week.

Arrange the salad in a visually appealing way, using different colors and textures. Place poached egg on top if desired.

(per serving) Calories 500, Fat 38g, Protein 20g, Carbohydrates 29g, Fiber 16g, Sugars 4g