A ridiculously satisfying, high‑protein breakfast that keeps you full for hours. Packed with healthy fats, choline, vitamin A and fibre — this bowl hits every mark for energy and hormone support.
Prep time: 5 mins Cook time: 25 mins Serves: 1
Ingredients
- 150 g Japanese pumpkin (or any pumpkin), baked
- 2 whole eggs
- 200 ml egg whites
- 160 g non‑fat Greek yogurt
- 1.5 tsp dill (or to taste)
- Salt (to taste)
- 30 g avocado
Method
- Bake pumpkin: Cut into chunks, season lightly with salt, and bake at 200°C for 20–25 mins until soft. Pumpkin can be prepped in advance in batches — store in the fridge and reheat in a pan when ready to use.
- Cook eggs: Scramble eggs and egg whites together in a non‑stick pan until fluffy.
- Assemble bowl: Add baked pumpkin, scrambled eggs and Greek yogurt.
- Finish: Top with avocado slices, sprinkle dill and salt, and serve warm.
Notes
- Pre‑prep pumpkin for 2–3 days to make breakfast fast.
- Add spinach or kale for extra greens.
- Perfect post‑training meal — high protein, moderate carbs, balanced fats.
CLICK TO DOWNLOAD PUMPKIN & EGG PROTEIN BOWL RECIPE
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