Whole30 Zucchini Noodle Breakfast Bowl
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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.
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.
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.
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
Whole30 Zucchini Noodle Breakfast Bowl
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
Nutrition
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!!
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 🙂
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! 🙂
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!
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!
Zucchini noodles are MUCH more fun than regular zucchini 😀