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Avocado & egg bowl

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Avocado & egg bowl

  • 15
  • Serves 2
  • Easy

Directions

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Every time I want a light lunch, I enjoy this kind of bowl. It is ready in no time and perfect for busy days (or lazy ones 😉).

 

1 avocado, sliced

2 eggs, hard boiled

200 g pearl cusucus, cooked

1 small red onion, sliced

50 g feta, crumbled

Microgreens or your favorite salad leaves

Onion shoots

½ lemon, juice

1 tsp chili flakes

1 tbsp EVOO

Salt & pepper, to taste

Put the eggs in a pan with cold water and bring to a boil. Simmer for 6-7 minutes, then drain and run cold water over the eggs to cool them. Peel and cut them lengthwise.

Cook the pearl cuscus as per your package instructions.

Divide the cuscus between bowls, add avocado, onion, greens, cheese and eggs.

Season, sprinkle with chili flakes and drizzle with oil and lemon juice and serve.

Enjoy!

Foodiality

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Roasted eggplant with bulgur wheat
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Chinese style eggplant with garlic sauce
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Roasted eggplant with bulgur wheat
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Chinese style eggplant with garlic sauce

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