Egg and Avocado Power Bowl with Crunchy Seeds

1.Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.

2.Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 9-12 minutes, depending on how well done you like your yolks.

3.After the time is up, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and slice them in half.

4.While the eggs are cooling, prepare the avocado. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it gently with a fork, adding salt, pepper, and lemon juice to taste.

5.In a large bowl, add the mixed greens as the base. Top with the mashed avocado, halved cherry tomatoes, diced cucumber, and the sliced hard-boiled eggs.

6.In a small pan over medium heat, lightly toast the pumpkin seeds and sunflower seeds for 2-3 minutes until they are golden and fragrant. Stir frequently to prevent burning.

7.Sprinkle the toasted seeds over the bowl for added crunch. Drizzle with olive oil and season with additional salt and pepper if desired.

8.Serve immediately and enjoy your nutritious Egg and Avocado Power Bowl!