Rice Bowl with Avocado and Egg Recipe
Looking for a breakfast that doubles as lunch, feels fancy, but takes zero chef skills? This Rice Bowl with Avocado and Egg Recipe nails it.
Fluffy, steaming rice forms the comforting base while creamy avocado slices flaunt their buttery charm without judgment.
A perfectly cooked vegan egg substitute perches atop, oozing plant-based richness that somehow makes weekday mornings feel glamorous.
Drizzle a zesty soy-lime dressing or sprinkle some sesame seeds for flair that screams “I totally have my life together.”
This one-bowl wonder balances creamy, savory, and fresh flavors effortlessly, proving plant-based eating can be indulgent, simple, and surprisingly sassy.

Rice Bowl with Avocado and Egg Recipe
Ingredients
- 1 cup uncooked rice
- 2 cups water or vegetable broth
- 1 avocado sliced
- 2 vegan egg substitutes e.g., JUST Egg or tofu scramble
- 1 tsp sesame oil
- 1 tbsp soy sauce or tamari
- 1 tsp lime juice
- 1 tsp garlic minced
- 1 tsp ginger minced
- Optional: sesame seeds green onions, or nori strips for garnish
Instructions
- Cook rice in water or vegetable broth according to package instructions.
- Prepare vegan egg substitute as per instructions; scramble or pan-fry lightly.
- Slice avocado and set aside.
- Heat sesame oil in a skillet; sauté garlic and ginger for 1–2 minutes.
- Toss cooked rice with soy sauce, lime juice, and sautéed aromatics.
- Serve rice in bowls, top with avocado slices and vegan egg substitute.
- Garnish with sesame seeds, green onions, or nori strips if desired.