Go Back

Rice Bowl with Avocado and Egg Recipe

Emily Carter
A vegan-friendly Rice Bowl with Avocado and Egg substitute, blending creamy, savory, and fresh textures for a wholesome, fuss-free meal.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 360 kcal

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.

Notes

Nutritional Values (per serving)

  • Calories: 360
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Carbohydrates: 42g
  • Fiber: 9g
  • Protein: 12g

Vitamins & Minerals (per serving, approx.)

  • Vitamin B12: 20%
  • Vitamin D: 15%
  • Calcium: 10%
  • Iron: 18%
  • Vitamin K: 25%

Tips to Enhance Flavor

  • Add a splash of sriracha or hot sauce for heat.
  • Sprinkle toasted sesame seeds or crushed peanuts for crunch.
  • Mix in steamed vegetables like broccoli or snap peas for color.
  • Drizzle extra lime juice for brightness.
  • Use pre-cooked rice for a 5-minute meal.