Avocado Bowl Recipe

Cook quinoa

Rinse 0.5 cup quinoa under cold water in a fine mesh sieve. Combine rinsed quinoa, 1 cup water and 0.25 tsp salt in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork and set aside to cool slightly.

Make basil oil

In a small blender or using an immersion blender, combine 10 basil leaves, 3 tablespoons extra-virgin olive oil, 0.5 tablespoon lemon juice, 0.25 tsp salt and 0.25 tsp black pepper. Blitz until smooth and bright green. Taste and adjust salt or lemon. If oil is too thick, thin with up to 1 teaspoon additional olive oil.

Blister tomatoes

Heat 1 tablespoon olive oil in a medium nonstick or stainless-steel skillet over medium-high heat. Add 1 cup halved cherry tomatoes cut-side down and cook without stirring 2–3 minutes until skins blister and bottoms brown. Toss and cook another 30–60 seconds just to warm through. Season with a pinch of salt and remove to a bowl.

Prepare avocado

Halve, pit and peel 1 avocado. Slice or dice as desired. Toss gently with a small squeeze (about 1/2 teaspoon) of lemon juice to prevent browning and a light pinch of salt.

Toast wheat bread

Lightly toast 1 slice wheat bread until golden. You may rub with a cut garlic clove for extra flavor (optional). Cut into strips or leave whole and set aside.

Cook egg

For a runny yolk: heat 1 teaspoon olive oil in a small nonstick skillet over medium. Crack 1 egg into the pan and cook 2–3 minutes for sunny-side up until whites set but yolk still runny; cover for 30–45 seconds if whites need finishing. For poached: simmer 3–4 minutes in gently simmering water with a splash of vinegar. Season with salt and pepper.

Crisp coppa

In the same skillet used for tomatoes (wipe out if needed), heat over medium-high. Lay 2 thin slices coppa in the dry pan and cook 30–60 seconds per side until edges curl and crisp. Transfer to a paper towel-lined plate to drain. Break into bite-sized pieces.

Build the bowl: place warm quinoa (about 1/2 cup cooked) into a shallow bowl as the base.

Arrange toppings: fan or place the avocado slices to one side, add blistered tomatoes in another section, tuck in a small handful (about 1 cup) wild rocket, lay the toasted wheat bread piece to the side, and position the cooked egg on top or to one side. Scatter crispy coppa pieces over the bowl.

Drizzle 1–2 tablespoons basil oil evenly over avocado, tomatoes, rocket and quinoa. Finish with a sprinkle of crumbled feta or grated Parmesan (1 tsp) if using, and a light pinch of red pepper flakes (optional). Adjust salt and freshly cracked black pepper to taste.

Serve immediately while the egg is warm and the quinoa still slightly warm. Provide a fork and knife and enjoy.