Avocado and Egg Breakfast Bowl

 Avocado and Egg Breakfast Bowl

Ingredients:

• 1 ripe avocado

• 2 large eggs

• 1/2 cup cooked quinoa

• 1/4 cup cherry tomatoes, halved

• 1/4 cup black beans, rinsed and drained

• 1 tablespoon olive oil

• 1 tablespoon lime juice

• Salt and pepper to taste

• Fresh cilantro for garnish (optional)

Kitchen Tools Needed:

• Skillet

• Bowl

• Fork

• Measuring cups

• Measuring spoons

Instructions:

• Cut the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash it lightly with a fork and mix in lime juice, salt, and pepper to taste.

• In a small skillet, heat olive oil over medium heat. Crack the eggs into the skillet and cook to your desired doneness (sunny-side up, over-easy, etc.). Season with salt and pepper.

• In a serving bowl, layer the cooked quinoa, black beans, and cherry tomatoes.

• Top the quinoa mixture with the mashed avocado and the cooked eggs.

• Garnish with fresh cilantro if desired and serve immediately.

Macros:

• Total Calories: 400

• Carbs: 30g

• Proteins: 25g

• Fats: 20g