Rich and Savory Breakfast Power Bowl


This recipe for a breakfast power bowl is a “15 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Hidemi Walsh. For creamy probiotic enforcements, Hidemi uses Coconut Milk Yogurt from So Delicious.

Savory Breakfast Power Bowl

Fast and Fresh Dairy Free Time Trials Recipe ContestThis interesting dairy-free dish offers a mélange of flavors, rich and creamy foods, vegetarian protein, probiotics, and healthy fats.

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Savory Breakfast Power Bowl

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, and vegetarian.

For a gluten-free breakfast power bowl, be sure to use wheat-free tamari for the soy sauce.

Rich and Savory Breakfast Power Bowl
Prep time
Cook time
Total time
Serves: 2
  • 2 large eggs
  • ½ small to medium avocado, peeled
  • 6 ounces So Delicious Dairy-Free Plain Cultured Coconut Milk
  • ½ tablespoon balsamic vinegar
  • ¼ teaspoon soy sauce (or wheat-free tamari for gluten-free)
  • ¼ teaspoon maple syrup
  • 1 tablespoon olive oil
  • ¼ teaspoon curry powder
  • Pinch salt
  1. Prepare cold water in a bowl (large enough to put 2 eggs)
  2. Make soft boiled eggs. In a saucepan, bring enough water to cook eggs to a boil. Reduce heat to medium heat, place eggs in a saucepan and simmer for 3-5 minutes (your desired doneness). Remove eggs from the saucepan and put eggs in the prepared bowl of cold water. Let cool.
  3. While eggs are cooking, make 2 kinds of sauce. In a small bowl, mix together balsamic vinegar, soy sauce and maple syrup. In another small bowl, mix together olive oil and curry powder. Add salt to taste.
  4. Slice avocado crosswise thinly.
  5. Put 3 oz of cultured coconut milk into each serving microwave safe bowl and microwave on high for about 30 seconds. (just warm them up). Sprinkle pinch of salt.
  6. Remove the egg shells, cut each egg into half lengthwise and put on yogurt in each bowl. Put avocados evenly and drizzle the balsamic sauce and olive oil curry sauce on top.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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