Zucchini Noodle Breakfast Bowl
Recipe inspired by: The Almond Eater
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Ingredients
- 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
Instructions
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Chop sweet potato into bite size pieces; heat 2 tbsp coconut oil in a skillet on medium-high heat and cook potatoes, stirring occasionally.
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Chop ends off of zucchini and send them through the spiralizer; set aside
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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.
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Pour avocado cream overtop zucchini noodles and stir; once potatoes are cooked and slightly browned, place them over noodles as well.
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Lastly, cook two eggs until done and place them on top.
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Garnish with onion, salt and pepper and enjoy!