Hearty Veggie & Egg Breakfast Bowl

🥘 Ingredients

• 1 large egg
• 50g baby spinach
• 1 small tomato, diced
• 50g cucumber, chopped
• 40g cooked chickpeas (drained and rinsed)
• 1/4 avocado, sliced
• 1 tsp olive oil
• 1 tsp fresh lemon juice
• Salt and black pepper, to taste
• Pinch of paprika (optional)

👨‍🍳 Instructions

1. 1
   Heat a non-stick skillet over medium heat and add olive oil.
2. 2
   Add the spinach and sauté for 1-2 minutes until wilted.
3. 3
   Push spinach to the side, crack the egg into the skillet, and cook sunny-side up (or to your preference) for about 3 minutes.
4. 4
   Add chickpeas to the skillet for 1 minute to warm through.
5. 5
   Arrange spinach, chickpeas, tomato, cucumber, and avocado in a bowl.
6. 6
   Top with the cooked egg.
7. 7
   Drizzle with lemon juice, sprinkle with paprika (if desired), and season with salt and black pepper.
8. 8
   Serve immediately and enjoy your nourishing, energizing breakfast!

📊 Nutritional Information

• Vitamin A: 43% DV
• Vitamin C: 28% DV
• Vitamin K: 41% DV
• Iron: 13% DV
• Calcium: 12% DV
• Dietary Fiber: 6g
• Potassium: 15% DV

💡 Cooking Tips

• For a creamier texture, gently mash the avocado before adding it to your bowl.
• To save time, prep the veggies and chickpeas the night before.
• Use a non-stick skillet to keep cooking oil usage low and prevent sticking.
• You can swap the sunny-side-up egg for a hard-boiled or poached egg for variety.