Soft Boiled Egg Buddha Bowl with Avocado
A vegetarian lunch for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 626 kcal, 25g protein, 71g carbs, 25g fat and 8g fibre per serving (approximate)
- About 15 minutes, preparation and cooking
- Estimated cost £2.01–£3.04 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 2 soft-boiled eggs
- 80g brown rice (dry weight)
- ½ avocado
- 2 generous handfuls mixed leaves (about 60g)
- 6 cherry tomatoes
- 1 tbsp plus 1 tsp tahini dressing
Method
- Cook the rice according to its packet instructions, then drain if needed.
- Slice avocado and cherry tomatoes and set aside. Bring a small pan of water to a gentle simmer.
- Lower whole eggs into the water and simmer for 5-6 minutes, until the white is set but the yolk stays runny, then cool briefly under cold water and peel.
- Arrange the rice, avocado, cherry tomatoes and mixed leaves in a bowl, then top with the eggs and tahini dressing.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Cooked rice is stricter: chill it within an hour, keep it for a day at most and reheat it only once. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Eggs, Sesame. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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