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Zucchini Noodle Breakfast Bowl

Recipe inspired by: The Almond Eater

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


  • 1 sweet potato
  • 2 tbsp coconut oil
  • 2 small zucchini or 1 large zucchini
  • 1/2 avocado
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1-2 garlic cloves
  • 2 eggs
  • 2 tbsp green onion for garnish
  • Salt and pepper to taste


  1. Chop sweet potato into bite size pieces; heat 2 tbsp coconut oil in a skillet on medium-high heat and cook potatoes, stirring occasionally.

  2. Chop ends off of zucchini and send them through the spiralizer; set aside

  3. 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 fully blend.

  4. Pour avocado cream overtop zucchini noodles and stir; once potatoes are cooked and slightly browned, place them over noodles as well.

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

  6. Garnish with onion, salt and pepper and enjoy!

Contact Sally

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P: (303) 209-8640
F: (303) 209-8482

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Tip of the Day

Even the healthiest of cooking oils can inflame our bodies after they have been oxidized by air and light. Keep cooking oil bottles closed when not in use, buy in small quantities (even if that means you pay a bit more for each ounce), store oil away from light, buy delicate oils (like olive and flax) sold in dark containers, and choose omega-3 supplements from reputable suppliers (if they taste or smell “fishy” they are oxidized).