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!
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. OXO Good Grips 3-Blade Tabletop Spiralizer with StrongHold Suction” target=”_blank” rel=”noopener noreferrer”>Here’s the spiralizer I own, in case you’re in the market!
ZUCCHINI NOODLE BREAKFAST BOWL
As I mentioned, this breakfast 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. Honestly, I think it was mostly the sugar detox part that had me feeling lighter, but it wasn’t as hard as I thought it was going to be once I thought up recipes like this one.
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.
- sweet potato
- green onion
HOW TO MAKE A BREAKFAST BOWL
For this recipe, you can either cook the zucchini noodles or leave them uncooked. For example, it’s perfectly fine to run the zucchini through the spiralizer, cover them in sauce and just eat them that way. However, if you want them to be warmed up, simply sauté them in a skillet with oil for a few minutes–be careful not to overcook them or else they’ll be soggy.
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.
Essentially you’re going to run the zucchini through your spiralizer, then either heat it up OR place it directly into a bowl. Then, you’ll make the garlic avocado sauce, pour it over the zucchini noodles and use kitchen tongs to combine the two. Then, cook the sweet potatoes in one skillet and the eggs in another and that’s pretty much it!
I know this recipe is called a zucchini noodle breakfast bowl, however, it can clearly be eaten for any meal of the day. Eat up!
OTHER WHOLE30 RECIPES
- best italian chicken meatballs
- beef ragu with sweet potato noodles
- roasted carrots with tarragon pesto
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 1x
- 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
- 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!
Keywords: breakfast bowl, zucchini breakfast, whole30 breakfast bowl