Today’s Tasty Pick: Egg and Avo Veg Bowl

ByAsanda Mbayimbayi

Jul 15, 2026

Egg and Avo Veg Bowl. Picture: The South African Poultry Association

Yaaay, it’s Wednesday!

We have officially made it to the middle of the week. How’s everyone holding up? Actually… on second thought, maybe don’t answer that. Either way, we are still standing, so we move!

Now then, since we are all gathered here, it’s officially time for our daily food meeting.

So today’s star of the show is… Egg & Avo Veg Bowl!

I know, I know—we have been on quite the healthy streak this week. But hear me out, fam. It’s all for our own good, and besides, this “we are eating healthy every day” era won’t last forever. So let’s enjoy it while it lasts!

Now, before anyone starts giving me the side-eye or wondering if I have completely abandoned flavour, let me just say this: you are going to love this one. In fact, don’t be surprised if it earns a permanent spot on your favourites list.

But instead of sounding like I’m trying to sell you a lifetime subscription to vegetables, let me show you how to make it. Then you can taste it and decide for yourself!

How to make Egg and Avo Veg Bowl

Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Cost per recipe: Serves 4 for under R100

Ingredients:

4 eggs
2 handfuls baby spinach
1 avocado, thinly sliced
½ red onion, thinly sliced
400 g tin chickpeas, rinsed
½ red bell pepper, chopped
¼ cucumber, chopped
Juice of 1 small lemon
Black pepper, to taste

Method:

Bring a small saucepan, ¾ full of water, to a boil. Reduce the heat to low, add the eggs and simmer for 10 minutes, for hard boiled. Cool under cold running water. When cool enough to handle, peel and cut into quarters.
Divide the spinach between 4 bowls and top with the eggs and avocado.
Combine the onion, chickpeas, red pepper, cucumber, lemon juice and black pepper. Sprinkle over the salads. Serve immediately.

Optional:
*Add 170 g tin drained tuna in brine and a small handful of coriander leaves.

*The image and recipe were supplied by The South African Poultry Association

HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Zesty Herb Cottage Cheese & Avocado Stuffed Sweet Potatoes

By Asanda Mbayimbayi

Asanda Mbayimbayi is a multi-award-winning journalist, Lifestyle & Entertainment News Editor, and accomplished storyteller whose work spans digital lifestyle, entertainment, and hard news journalism. Recognised with the prestigious Galliova People's Hero Award in both 2025 and 2026, she has established a distinctive presence in the media landscape through authentic storytelling, editorial excellence, and an ability to connect compelling narratives with the audiences they serve. With a keen instinct for identifying stories that matter and a deep understanding of the relationship between media, culture, and audience engagement, Asanda approaches journalism with a commitment to substance, accuracy, and impact. Her editorial perspective combines the curiosity of an investigative mind with the sensitivity of a storyteller, bringing clarity to complex subjects and depth to stories that shape conversations. Beyond the newsroom, Asanda's expertise extends across research, content creation, production, book editing, and motivational speaking. A qualified Bible teacher, she also draws on her faith and spiritual insight to encourage reflection, personal growth, and meaningful transformation through words. Multifaceted by experience and purpose-driven by conviction, Asanda continues to explore the power of storytelling across platforms and disciplines. Whether shaping editorial narratives, developing compelling content, researching ideas, or inspiring audiences, her work reflects a commitment to thoughtful communication, creative excellence, and stories that leave a lasting impression. At the heart of her work is a belief that storytelling is more than the art of communicating information; it is a powerful tool for informing perspectives, amplifying voices, and creating meaningful connections.

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