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.
Author:The Almond Eater
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
2 small zucchini or 1 large zucchini
1/4 cup olive oil
2 tbsp water
1–2 garlic cloves*
2 sweet potatoes
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!