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Healthy High-Protein Breakfast Power Bowl with Quinoa & Avocado

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A quick, filling, and nourishing breakfast bowl packed with protein, fiber, and healthy fats, perfect for weight loss and busy mornings.

Ingredients

Scale
  • ½ cup (90g) uncooked quinoa, rinsed well
  • 1 ripe, medium avocado, peeled and diced
  • 2 large eggs (optional)
  • 1 cup (30g) fresh baby spinach, washed and roughly chopped
  • ½ cup (75g) cherry tomatoes, halved
  • ½ cup (130g) cooked or canned chickpeas, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon ground cumin
  • Salt and pepper to taste
  • Optional toppings: pumpkin seeds, hemp seeds, or chopped fresh herbs like parsley or cilantro

Instructions

  1. Cook the quinoa: In a medium saucepan, combine ½ cup (90g) rinsed quinoa with 1 cup (240ml) water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  2. Prepare the veggies: While quinoa cooks, halve the cherry tomatoes, dice the avocado, and roughly chop the spinach. Set aside.
  3. Sauté spinach and chickpeas: Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add spinach and chickpeas, sprinkle with ground cumin, salt, and pepper. Stir and cook for 3-4 minutes until spinach wilts and chickpeas are warmed through. Remove from heat.
  4. Cook the eggs (optional): In the same pan, reduce heat to low. Crack 2 eggs into the skillet and cook sunny side up or to your preference. Season with salt and pepper. Alternatively, scramble or poach eggs if you like.
  5. Assemble the bowl: Start with a base of quinoa (about ¾ cup cooked), top with sautéed spinach and chickpeas, diced avocado, and cherry tomatoes. Place eggs on top if using.
  6. Finish with flavor: Drizzle with a teaspoon of fresh lemon juice, add a pinch of salt and pepper, then sprinkle optional pumpkin seeds or fresh herbs for texture and a flavor lift.

Notes

Rinse quinoa thoroughly to remove bitterness. Use ripe avocado for best texture. Season each component lightly with salt and pepper to build flavor. Cook eggs on medium-low heat with a lid to avoid burning. Prep veggies while quinoa cooks to save time. Store avocado and lemon juice separately if making ahead to prevent browning.

Nutrition

Keywords: high-protein breakfast, quinoa bowl, avocado breakfast, healthy breakfast, weight loss breakfast, easy breakfast, vegetarian breakfast

Find it online: https://milaspoon.com/healthy-high-protein-breakfast-power-bowl-with-quinoa-avocado-recipe-for-easy-weight-loss/