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Home » Recipes » Breakfast

Whole30 Zucchini Noodle Breakfast Bowl

By Erin · November 3, 2018 · Updated July 19, 2020 · 29 Comments

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Gluten FreeDairy FreeVegetarianWhole30Paleo

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!

zucchini, sweet potato and a fried egg

I'm so, so excited to share this zucchini noodle breakfast bowl recipe with you! It's quick, easy and whole30 compliant, meaning it's gluten free, dairy free and sugar free but still SO delicious I promise. Sweet potatoes are one of my favorite foods, and I love pairing them with avocado and eggs. Certainly plain avocados are delicious, but this garlic avocado cream sauce is even better! 

When I first bought my spiralizer, I remember thinking that I wasn't quite sure what to make. Part of me felt like the possibilities were endless, while the other part of me felt limited. Luckily I got over that pretty quickly and decided to start with the easiest vegetable: zucchini.

WHY I LOVE THIS ZUCCHINI NOODLE BREAKFAST BOWL

  • This bowl is perfect for is/when you're doing a round of whole30. I've only done one full whole30 in my life, but I felt amazing afterward. It's breakfasts like this one that helped get me through and add variety to those 30 days.
  • It includes veggies, carbs, protein, and healthy fats all in one.
  • Savory breakfast lovers will be a fan of this bowl because it's something different and super flavorful. 

The base of the recipe is pretty simple, but the key is the garlic avocado sauce. Originally I to use my favorite kale pesto, but ultimately decided against it and I'm glad I did. 

WHOLE30 BREAKFAST INGREDIENTS

  • zucchini
  • avocado
  • garlic
  • sweet potato
  • eggs
  • green onion 

HOW TO MAKE THIS WHOLE30 BREAKFAST BOWL

Start by cooking the sweet potato, and while that's happening, run the zucchini through your spiralizer, using blade C.

zucchini noodles

Set the zucchini aside, then make the avocado garlic sauce. Making the sauce couldn't be simpler! Just add the sauce ingredients to a blender or food processor and pulse until the mixture is smooth and creamy. Note: as far as the garlic goes, I recommend starting with 1 garlic clove then taste the sauce and see if you think it needs a second garlic clove or not.

avocado cream sauce

I know this recipe is called a zucchini noodle breakfast bowl, however, it can clearly be eaten for any meal of the day. Or, if it's dinnertime, try a different zucchini noodle bowl. Eat up! 

OTHER WHOLE30 RECIPES

  • best italian chicken meatballs
  • beef ragu with sweet potato noodles
  • roasted carrots with tarragon pesto 

zucchini, sweet potato and a fried egg

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.
4.50 from 4 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Author: Erin

Ingredients

  • 2 small zucchini or 1 large zucchini
  • ½ avocado
  • ¼ cup olive oil
  • 2 tablespoon water
  • 1-2 garlic cloves*
  • 2 sweet potatoes
  • 2 eggs
  • 1-2 tablespoon green onion for garnish
  • Salt and pepper to taste

Instructions

  • Remove skin and chop sweet potatoes into bite size pieces; heat 2 tablespoon 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 tablespoon 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!

Notes

*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!

Nutrition

Calories: 544kcal | Carbohydrates: 57g | Protein: 13g | Fat: 39g | Saturated Fat: 6g | Cholesterol: 164mg | Sodium: 208mg | Potassium: 1578mg | Fiber: 12g | Sugar: 15g | Vitamin A: 32795IU | Vitamin C: 47mg | Calcium: 130mg | Iron: 3mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

 

 

« Candied Pecan Frisée Salad
Homemade Sun-Dried Tomato Pesto »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. bre says

    October 07, 2018 at 1:20 pm

    Is it possible to prep this meal? Ive never eaten Zucchini or anything like that so I am not sure how everything holds up. thanks.

    Reply
    • Erin says

      October 07, 2018 at 5:47 pm

      Hi! You can make the zucchini noodles ahead of time, but I wouldn't add the sauce until you're ready to actually eat them.

      Reply
  2. JoAnn says

    May 08, 2018 at 3:32 am

    Thanks so much for the spiralizer recommendation. I just ordered one from WalMart and can't wait to use it. I'm Diabetic so I've been "doing" lactose-free gluten-free meals for a few weeks now. I'm not ready for the full Whole30 treatment yet, but with "fun food" to look forward to I'm confident it won't take me long to "get with the program".

    Reply
  3. Valerie says

    March 16, 2018 at 4:38 am

    4 stars
    Not a fan of the zucchini, but the eggs and sweet potato..oh, and the avocado sauce sound amazing!
    Suggestions for a zuch substitute?

    Reply
    • Erin says

      March 16, 2018 at 11:18 am

      You could try using spiralized butternut squash?! You can spiralize it yourself, though I might just spend the few extra bucks and buy pre-spiralized butternut squash noodles because spiralizing a butternut squash can be a bit of a pain. Let me know if you try it!

      Reply
  4. judy says

    February 05, 2018 at 1:08 pm

    5 stars
    Can i cook Zucchini noodles together with potatoes? Do not eat row zucchini
    thanks

    Reply
    • Erin says

      February 07, 2018 at 7:31 am

      Hi! You can add the zucchini noodles in last minute, but if you cook zucchini noodles for more than a few minutes they tend to get a bit soggy, so just be careful not to overcook them.

      Reply
      • Donovan says

        August 02, 2018 at 11:00 am

        If you salt the zucchini and let it sit for 20 minutes or so, then rinse off the salt, it helps with the sogginess thing.

  5. Jo says

    March 03, 2017 at 8:50 pm

    By any chance, is it possible to post recipes with nutritional information? I will live to incorporate these recipes into my diet!!!

    Reply
    • Wen says

      August 13, 2017 at 6:32 pm

      If you punch all of the ingredients into myfitnesspal.com it comes out to about 538 calories total. That's with one egg, one sweet potato, a quarter of an avocado, 2 tbsp of EVOO, and one zucchini. I'm leaving out the onion and garlic as they're negligible calorie wise. If you're not going to the gym that day, I'd recommend a light lunch if you're having this for breakfast.

      Reply
  6. Malea says

    January 05, 2017 at 9:52 am

    Does anyone know if this keeps very well in the fridge or freezer for meal-prep? Busy busy busy, always looking for great meal-prep food!

    Reply
  7. Mary says

    May 17, 2016 at 8:20 pm

    I just started the Whole 30 plan yesterday. I'm loving everything except the fact I feel like eggs will be at every breakfast. I don't eat beef or sausage so I feel very limited, any suggestions? I usually have oatmeal or yogurt so I'm at a loss.

    Reply
    • Cathy Kukors says

      January 30, 2017 at 10:33 am

      Avocado is a great source of protein and quite versatile. There are also compliant bacon and sausage available but they can be a bit expensive.

      Reply
  8. Jenny says

    May 14, 2016 at 9:33 pm

    I am on day 27 of my second Whole 30. I feel great! I'm sleeping better, I have more energy, my skin and hair feel smooth and hydrated. The first two weeks or so aren't so much fun, but then it gets much easier and you really start seeing the benefits. I would recommend it!

    Reply
  9. Margaret @ Simple Fit Foodie says

    January 07, 2016 at 11:29 am

    This is my kind of bowl!!! So many delicious things in one meal 🙂 Sweet potato and eggs with something green of course are one of my go-to meals. AND i just got a spiralizer for Christmas so cant wait to try this!!

    Reply
    • Rob lowell says

      December 30, 2016 at 6:37 am

      Hello, I'm curious, do you cook the zucchini noodles?

      Reply
      • Erin says

        January 01, 2017 at 10:01 am

        Nope! Full recipe instructions above 🙂

      • Jessica says

        January 01, 2017 at 1:38 pm

        I've been looking for a good spiralizer...any suggestions. I don't like the hand-held ones.

        Thanks!

      • Erin says

        January 01, 2017 at 4:21 pm

        I just use the 5 blade spiralizer from Amazon--one of the white ones that sits on your countertop (I don't like the hand held ones either!)

  10. SandyIntheBlackHills says

    November 10, 2015 at 6:30 pm

    I believe I will sauté the "noodles" a bit, too

    Reply
  11. marlene says

    November 09, 2015 at 12:48 pm

    excellent recipe . will try tomorrow

    Reply
  12. Monique @ Bupees to Bubby says

    November 04, 2015 at 12:19 pm

    RM loves eating veggies for breakfast (his staple is eggs, bacon & alltheveggies) so this would be a great thing to try! I'd like it more for dinner 🙂

    Reply
    • Erin says

      November 04, 2015 at 5:19 pm

      Make it for breakfast for him and save it for dinner for you 🙂

      Reply
  13. Jen @ Chase the Red Grape says

    November 03, 2015 at 10:07 pm

    Love the avocado cream sauce! I try and do a spiralized dish each week and I think this will have to go on the plan for next week! 🙂

    Reply
    • Erin says

      November 04, 2015 at 5:18 pm

      Yessssss do it!

      Reply
  14. Shashi at RunninSrilankan says

    November 03, 2015 at 10:15 am

    I still don't have a spiralizer, so I have yet to get on the zoodle bandwagon - but Erin, that avocado sauce sounds amazing! That and the sweet potatoes would make me one happy, finger-licking, camper!

    Reply
    • Erin says

      November 04, 2015 at 5:18 pm

      Once you get on the spiralizer train you won't be able to get off!

      Reply
  15. Kelly @ Kelly Runs For Food says

    November 03, 2015 at 9:05 am

    I love zucchini noodles! I love zucchini in general, but it's just more fun when it's swirly. Now you're making me really wish I'd had a savory breakfast today instead of a smoothie!

    Reply
    • Erin says

      November 04, 2015 at 4:44 pm

      Zucchini noodles are MUCH more fun than regular zucchini 😀

      Reply

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