This Zucchini Noodle Breakfast Bowl is the perfect breakfast for any morning! Served with a creamy, dairy-free avocado sauce, this breakfast will leave you full, guilt-free, and satisfied. Combining prep and cook time, this meal is ready in just 30 minutes. Add in some turkey bacon for a little extra protein, or add in an extra egg.
Zucchini-Noodle-Breakfast-Bowl- pc: the almond eater
Servings: 2 Ingredients:
  • 2 small zucchini or 1 large zucchini
  • ½ avocado
  • ¼ cup olive oil
  • 2 tbsp water
  • 1-2 garlic cloves (start with just one and add depending on how garlicky you like it)
  • 2 sweet potatoes
  • 2 eggs
  • 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; set aside. 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; once potatoes are cooked and slightly browned, place them atop noodles as well. Lastly, cook two eggs until done and place them on top. Garnish with onion, salt and pepper and enjoy!