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+ servings
zucchini, sweet potato and a fried egg
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4.5 from 4 votes

Whole30 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 Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Servings: 2
Author: Erin


  • 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
  • 1-2 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; once potatoes are cooked, set them aside then add the zucchini noodles to the skillet and cook until they're warmed, 2-3 minutes. You don't want to cook them too long or else they'll get mushy, so keep an eye on them.
  • 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; place cooked potatoes on top of zucchini noodles.
  • 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!