Ingredients:
- 1 ripe avocado, sliced
- 2 boiled eggs, halved
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sweet corn (cooked or canned)
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/2 cucumber, thinly sliced
- 1/2 cup shelled edamame or a handful of snap peas
- Salt and black pepper to taste
- Optional: mixed greens or cooked quinoa as a base
- Optional: lemon wedges or dressing (see below)
Instructions:
- Prepare all ingredients:
- Boil eggs to your liking (about 8–10 minutes for firm yolks).
- Slice avocado, cucumber, and onion.
- Halve the cherry tomatoes.
- Cook edamame (if using frozen) by boiling for 2–3 minutes.
- Drain and rinse corn if using canned.
Assemble the Bowl:
- Start with a layer of mixed greens or cooked quinoa if using.
- Neatly arrange avocado slices, boiled egg halves, cherry tomatoes, corn, onion slices, cucumber slices, and edamame around the bowl.
- Sprinkle crumbled feta on top.
- Season with a pinch of salt and black pepper.
- Optional: Drizzle with a light dressing (recipe below) or squeeze fresh lemon juice for brightness.
Quick Light Dressing (Optional):
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and pepper to taste
- Whisk together and drizzle over the bowl.
Tips:
- For extra protein, add grilled chicken, tofu, or chickpeas.
- You can swap feta for goat cheese or skip for a dairy-free version.
- Add a sprinkle of seeds like chia, flax, or pumpkin seeds for a nutrient boost!