This Zucchini Noodle Breakfast Bowl consists of zucchini noodles topped with a creamy avocado sauce, and finished with roasted sweet potato and a fried egg. It’s dairy-free, grain-free, and sugar-free, making it incredibly healthy and delicious!
This easy to make Zucchini Noodle Breakfast Bowl is delicious and healthy. It’s a simple combination of crispy sweet potato, tender zucchini, and a rich garlic and avocado sauce. You just stir-fry the vegetables, mix in the quick sauce, and top with a fried egg.
Ingredients
Yields: 2 Servings
- 2 small zucchini or 1 large one
- 2 sweet potatoes
- 2 eggs
- 1/2 avocado
- 1/4 cup olive oil plus about 2 tablespoon for cooking
- 2 tablespoon water
- 1 to 2 garlic cloves – One is good unless you love garlic
- 1 to 2 tablespoon green onion, chopped up
- Salt and pepper
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Step-by-Step Instructions
Step 1: Peel the sweet potatoes and cut them into small cubes. Heat two tablespoons of olive oil in a pan over medium-high heat and cook the potatoes lightly, stirring occasionally, until golden brown.
Step 2: Trim the ends off the zucchini and pass them through a spiralizer. Once the potatoes are cooked, set them aside, then add the zucchini slices to the pan and cook until heated through, about 2-3 minutes. Don’t overcook them, or they will become mushy and overcooked, so keep a close eye on them.
Step 3: It’s time to make the avocado cream. Place the avocado, garlic, two tablespoons of olive oil, and water in a blender or food processor and blend in batches. If it sticks, add a few more drops of oil to help it blend.
Step 4: Pour the avocado cream over the zucchini noodles and stir it all up so it’s coated well. Then put the cooked sweet potatoes on top of the noodles.
Step 5: Crack two eggs into the pan (use the same pan for easier cleanup) and cook them as you prefer. Cooking them fried on one side is usually best. Place the eggs directly on top of the pan.
Step 6: Sprinkle on some green onions, salt, and pepper. Eat it while it’s warm!
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Why You’ll Love this Recipe
You’ll love this healthy zucchini noodle breakfast bowl because it’s both nutritious and delicious. The creamy avocado sauce mimics a heavy sauce but is packed with healthy fats, and the textured combination of soft-boiled eggs and crispy potatoes is delightful. It’s a perfect way to incorporate vegetables into your morning routine — It is lovely to enjoy it with a glass of fresh orange juice or a cup of hot black coffee for a complete and refreshing meal that keeps me full until lunchtime.
Have you tried this recipe for breakfast? Let me know your thoughts in the comments!
Zucchini Noodle Breakfast Bowl
This easy Zucchini Noodle Breakfast Bowl features tender zucchini noodles smothered in a creamy avocado sauce, then topped with crispy sweet potato and a perfectly fried egg. It's sugar-free, dairy-free, and grain-free, making it a healthy, nutritious, and delicious way to start your day.
Ingredients
- 2 small zucchini or 1 large one
- 2 sweet potatoes
- 2 eggs
- 1/2 avocado
- 1/4 cup olive oil + 2 tablespoon for cooking the sweet potatoes
- 2 tablespoon water
- 1 to 2 garlic cloves
- 1 to 2 tablespoon green onion for garnish
- Salt and pepper
Instructions
- Peel the sweet potatoes and cut them into small cubes. Heat 2 tablespoons of olive oil in a pan over medium-high heat, then sauté the potatoes, stirring occasionally, until they’re tender and golden brown.
- Trim the ends off the zucchini and pass them through a spiralizer. Once the potatoes are cooked, set them aside, then add the zucchini slices to the pan and cook until heated through, about 2 to 3 minutes. Keep an eye on them and avoid overcooking, or they may become mushy.
- It’s time to make the avocado cream. Place the avocado, garlic, two tablespoons of olive oil, and water in a blender or food processor and blend in batches. If it sticks, add a few more drops of oil to help it blend.
- Pour the avocado cream over the zucchini noodles and stir it all up so it’s coated well. Then put the cooked sweet potatoes on top of the noodles.
- Crack 2 eggs into the pan (use the same pan for easier cleanup) and cook them the way you like. Usually, cooking them sunny side up is best. Place the eggs directly on top of the bowl.
- Finish with a sprinkle of green onions, salt, and pepper. Enjoy while warm!
Notes
- Garlic Tip – Start with just one clove of garlic for the sauce, raw garlic is potent! Add the second only if you really love the heat.
Nutrition Information
Yield
2Serving Size
1Amount Per ServingCalories 325Total Fat 12gSaturated Fat 3gUnsaturated Fat 9gCholesterol 187mgSodium 136mgCarbohydrates 46gFiber 11gSugar 17gProtein 14g