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. 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.
Ingredients
- zucchini
- avocado
- garlic
- sweet potato
- eggs
- 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
Ingredients
- 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
Instructions
- 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!
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!
Keywords: breakfast bowl, zucchini breakfast, whole30 breakfast bowl
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.
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.
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”.
Not a fan of the zucchini, but the eggs and sweet potato..oh, and the avocado sauce sound amazing!
Suggestions for a zuch substitute?
★★★★
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!
Can i cook Zucchini noodles together with potatoes? Do not eat row zucchini
thanks
★★★★★
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.
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.
By any chance, is it possible to post recipes with nutritional information? I will live to incorporate these recipes into my diet!!!
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.
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!
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.
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.
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!
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!!
Margaret @ Simple Fit Foodie recently posted…Helloooo 2016!
Hello, I’m curious, do you cook the zucchini noodles?
Nope! Full recipe instructions above 🙂
I’ve been looking for a good spiralizer…any suggestions. I don’t like the hand-held ones.
Thanks!
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!)
I believe I will sauté the “noodles” a bit, too
excellent recipe . will try tomorrow
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 🙂
Monique @ Bupees to Bubby recently posted…Wednesday Workout: Hotel Gym DB Circuit
Make it for breakfast for him and save it for dinner for you 🙂
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! 🙂
Jen @ Chase the Red Grape recently posted…Week in Review!
Yessssss do it!
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!
Shashi at RunninSrilankan recently posted…Inside-Out Curried Pumpkin Chicken Sandwich
Once you get on the spiralizer train you won’t be able to get off!
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!
Kelly @ Kelly Runs For Food recently posted…Halloween weekend in the ‘Burg
Zucchini noodles are MUCH more fun than regular zucchini 😀