Energizing Brunch Power Bowl with Eggs and Avocado
Energy Bowl
A balanced, energizing brunch bowl with eggs, grains, avocado, and bright tahini lemon.
This Energizing Brunch Power Bowl is my go-to when I want a balanced midday boost — warm quinoa for steady carbs, eggs and smoked salmon for sustaining protein, creamy avocado for healthy fats, and bright veggies to keep things fresh. It feels like a treat but gives you the steady energy to get through the afternoon without the slump.
The lemon-tahini dressing ties the bowl together with a tangy, nutty lift while pumpkin seeds add a satisfying crunch. It’s simple to assemble, scales easily for guests, and keeps well if you want to prep components ahead for a quick, wholesome brunch.
Nutrition (per serving)
Directions
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1
Rinse the quinoa under cold water. In a small saucepan, combine quinoa and 1 cup water; bring to a simmer, cover, and cook 12–15 minutes until water is absorbed. Remove from heat and fluff with a fork.
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2
While quinoa cooks, bring a medium pot of water to a gentle boil. Carefully lower eggs and boil for 6–7 minutes for jammy yolks. Transfer eggs to an ice bath for 2 minutes, then peel and halve.
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3
Make the dressing: whisk together tahini, lemon juice, 1 tbsp warm water, olive oil, 1/4 tsp salt, and a pinch of pepper until smooth. Adjust consistency with a bit more water if needed.
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4
Slice the avocado and halve the cherry tomatoes. Divide spinach between two bowls and spoon warm quinoa on top.
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5
Arrange avocado, smoked salmon, tomatoes, and halved eggs over the quinoa. Drizzle with tahini dressing and sprinkle toasted pumpkin seeds, remaining salt, pepper, and red pepper flakes if using.
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6
Serve immediately with a lemon wedge on the side. Toss everything together before eating for the best flavor.
Ingredients
- quinoa (dry):1/2 cup
- water:1 cup
- large eggs:4 pieces
- ripe avocado:1 pieces
- smoked salmon:4 oz
- baby spinach:2 cups
- cherry tomatoes:1 cup
- pumpkin seeds (pepitas), toasted:2 tbsp
- extra-virgin olive oil:1 tbsp
- tahini:2 tbsp
- fresh lemon juice:1 tbsp
- warm water (for dressing):1 tbsp
- salt:1/2 tsp
- black pepper:1/4 tsp
- red pepper flakes (optional):1/8 tsp
Tips & Notes
- Cook quinoa and toast pumpkin seeds in advance for a quick morning assembly.
- For extra protein swap smoked salmon for leftover roasted chicken or add a spoonful of Greek yogurt to the dressing.
- If you prefer firmer yolks, boil eggs 9–10 minutes; for runnier yolks, reduce to 5–6 minutes.
