B.L.T.A. BOWL
This BLTA bowl is everything you could want in a quick lunch: protein-packed and full of fresh ingredients!. It’s my go-to when I need something satisfying and nutrient-dense — with just a handful of ingredients I usually have on hand.
Just like the classic sandwich minus the bread it’s made with crispy bacon, creamy avocado, jammy boiled eggs, and juicy cherry tomatoes over a bed of greens. Great for meal prep or a quick meal!
B.L.T.A. Bowl
2 servings
Ingredients
2 boiled eggs
3 slices turkey or pork bacon
3 cups arugula or chopped lettuce or baby spinach
1 cup cherry tomatoes, halved
1/2 avocado, sliced
2 tablespoons extra virgin olive oil
Sea salt & black pepper, to taste
Dressing: Drizzle of olive oil or dairy free ranch
Procedure:
Boil your eggs: in a small pot add cold water. Then add eggs make sure the water covers them by at least 1-inch. Bring to a boil. Once boiling, boil for 4 minutes. Then take off the heat and let the eggs sit in the pot for another 4 minutes. Then drain. the water and once eggs are cool enough to handle peel. Slice in half lengthwise.
Cook bacon: add slices of bacon to a large sauté pan. Turn the heat on to a medium heat and cook until strip are crispy about 6-8 minutes pending how thick the pieces are. Remove from the pan and pat excess oil away with a paper towel. Once cool, chop or cut into slices.
To assemble the salads: divide arugula or greens of your choice between bowls and top with halved cherry tomatoes, sliced avocado, chopped bacon and hard-boiled egg.
Drizzle with olive oil and season with salt and pepper, to taste. Enjoy!
NOTES
This salad makes a great meal prep meal. It lasts for 3- 4 days in the fridge. Add the avocado and olive oil before serving.