Huevos Rancheros Power Bowl with Avocado Salsa

About this meal

A high-protein, low-carb Mexican breakfast featuring seared eggs on a sautéed bed of spinach, mushrooms, and seasoned turkey, topped with a fresh avocado-tomato salsa. Paired with a refreshing Cacao-Canela (Cinnamon) Almond Milk Shake for added protein and authentic flavor.

Ingredients

• Eggs — 3 large
• Lean ground turkey — 100g
• Fresh spinach — 1 cup
• Cremini mushrooms — 1/2 cup, sliced
• Red onion — 1/4 cup, diced
• Avocado — 1/2, diced
• Tomato — 1/2 medium, diced
• Cilantro — 2 tbsp, chopped
• Lime — 1/2, juiced
• Extra virgin olive oil — 1 tbsp
• Garlic — 1 clove, minced
• Cumin — 1/2 tsp
• Smoked paprika — 1/4 tsp
• Sea salt — to taste
• Black pepper — to taste
• Chili flakes — pinch (optional)
• Almond milk (unsweetened) — 1 cup
• Cacao powder (unsweetened) — 1 tbsp
• Pure vanilla extract — 1/4 tsp
• Cinnamon (canela) — 1/2 tsp
• Chia seeds — 1 tbsp
• Date — 1, pitted (optional for sweetness)

Steps

1. Prepare the avocado salsa: In a bowl, gently mix diced avocado, tomato, cilantro, lime juice, and a pinch of salt. Set aside.
2. Heat olive oil in a skillet over medium heat. Add onions, garlic, and sauté until translucent.
3. Add mushrooms; cook for 2-3 minutes, stirring.
4. Add ground turkey; season with cumin, smoked paprika, a pinch of salt, and black pepper. Cook until browned and cooked through.
5. Add spinach to the skillet and cook just until wilted. Adjust seasoning if needed.
6. In another pan, fry eggs to desired doneness (e.g. sunny-side up or over-easy).
7. Plate the sautéed turkey-veggie base. Top with eggs. Spoon avocado salsa over the top.
8. For the drink, blend together almond milk, cacao powder, vanilla, cinnamon, chia seeds, and optional date until smooth. Serve chilled.