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Morning Zucchini Bowl

Course Breakfast
Cuisine Low FODMAP
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings


  • 1 sweet potato
  • 2 small zucchini or 1 large zucchini
  • 2 tbsp coconut or avocado oil
  • 1/2 avocado (1/4 avocado for low FODMAP)
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1-2 garlic cloves (omit for low FODMAP, replace with garlic infused olive oil)
  • 1 green onion/scallion (green part only for low FODMAP)
  • 1 tbsp fresh parsley or cilantro
  • 1/4 tsp sea salt (pink Himalayan or celtic)
  • pepper to taste
  • 2 eggs
  • everything bagel seasoning (optional) available at Trader Joes


  1. Chop sweet potato into 1 inch cubes. Heat 2 tablespoons of oil in a skillet on medium-high heat and cook potatoes, stirring occasionally. (As an alternative, you can also steam potatoes for 7 minutes in a steamer)

  2. Spiralize zucchinis. Once potatoes are done remove and add zucchini to the skillet for 2-3 minutes. (no additional oil is needed)

  3. Using a blender or food processor, pulse avocado, garlic, olive oil, water, green onion, fresh herbs, salt, and pepper until smooth. Additional olive oil may be needed to make the mixture smooth and creamy. 

  4. In a bowl, mix zucchini noodles with avocado cream and stir; place potatoes on top.

  5. Finally, cook two eggs until done and place them on top.

  6. Garnish fresh herbs, seasonings and enjoy!

Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482

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