Looking for a healthy, Whole 30 meal? This Zucchini Noodle Breakfast Bowl features zucchini noodles covered in an avocado cream sauce and topped with roasted sweet potatoes and a fried egg. Grain free, dairy free, sugar free, and absolutely delicious!
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I’m so, so excited to share this zucchini noodle breakfast bowl recipe with you! But first, let’s chat about October. It flew by and now we’re into November and I can’t comprehend how it’s now dark at 5 pm. I mean I get it but I’m not sure I’m ready. …not that that matters because it’s happening!
I know I’m a day late, but let’s chat about Halloween. Did you dress up/do anything fun/shove your face with candy all weekend long? My weekend was pretty chill but I ended up having a pretty fun Halloween despite not having any real plans. Miguel came back from New York Friday afternoon and then had to work all weekend long, so I had planned to just hang out with him after he got off of work Saturday evening. Fortunately, him and his coworkers decided to go out after they got off of work and he invited me along, which was super fun. I really like his coworkers and we’ve hung out on numerous occasions, so we all had a really good time despite not being dressed in costume.
TOTAL SUBJECT CHANGE, but have you ever done the Whole 30 diet? I myself have not, but my good friend has done it twice and [clearly] loves it. I invited her over for dinner the other week when she reminded me that she was “doing Whole 30” and to please cater to her dinner needs. ….yeah, so needy. Kidding. I Googled the “cans” and “cannot’s” of the diet and quickly decided on vegetable noodles, specifically zucchini noodles because I happened to have zucchini in my fridge. My first thought was to use my favorite kale pesto, but she is allergic to nuts so that was a no-go. Avocado sauce it was! I topped the noodles—err, zoodles—with sweet potatoes and an egg and called it a meal! A simple, quick and Whole 30-approved meal.
Oh and I know I called this a zucchini noodle breakfast bowl but it can clearly be eaten for any meal of the day.Print
Zucchini Noodle Breakfast Bowl
This Zucchini Noodle Breakfast Bowl will be your new favorite Whole30 breakfast! Grain free, dairy free and made with healthy yet delicious ingredients–it’s a good one.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2
- Category: breakfast
- Method: skillet
- 2 small zucchini or 1 large zucchini
- 1/2 avocado
- 1/4 cup olive oil
- 2 tbsp water
- 1-2 garlic cloves*
- 2 sweet potatoes
- 2 eggs
- 2 tbsp green onion for garnish
- Salt and pepper to taste
- Remove skin and chop sweet potatoes into bite size pieces; heat 2 tbsp olive oil in a skillet on medium-high heat and cook potatoes, stirring occasionally.
- Chop ends off of zucchini and send them through the spiralizer; set aside.
- To make the avocado cream, place avocado, garlic, 2 tbsp olive oil, and water into a blender or food processor and pulse. You may need to add a bit more olive oil to get everything going.
- Pour avocado cream overtop zucchini noodles and stir; once potatoes are cooked and slightly browned, place them atop noodles as well.
- Lastly, cook two eggs (I used to same skillet the sweet potatoes were cooked in) until done and place them on top.
- Garnish with onion, salt and pepper and enjoy!
*Start with just one garlic clove and then go from there. I ended up using two cloves and thought it was a bit too garlicky, but my friend loved it that way. It’s your personal preference!
Keywords: breakfast bowl, zucchini breakfast, whole30 breakfast bowl
Q: What did you dress up as for Halloween? Have you ever done the Whole 30 diet?