Zucchini Noodle Breakfast Bowl

ZUCCHINI NOODLE BREAKFAST BOWL

PREP TIME 15 mins
COOK TIME 15 mins
TOTAL TIME 30 mins

Author: The Almond Eater
Serves: 2

INGREDIENTS

• 2 small zucchini or 1 large zucchini
• ½ avocado
• ¼ cup olive oil
• 2 tbsp water
• 1-2 garlic cloves*
• 2 sweet potatoes
• 2 eggs
• 2 tbsp green onion for garnish
• Salt and pepper to taste

INSTRUCTIONS

1. 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.
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 get everything going.
4. Pour avocado cream overtop zucchini noodles and stir; once potatoes are cooked and slightly browned, place them atop noodles as well.
5. Lastly, cook two eggs (I used to same skillet the sweet potatoes were cooked in) until done and place them on top.
6. Garnish with onion, salt and pepper and enjoy!

NOTES
*Start with just one garlic clove and then go from there. I ended up using two cloves and thought it was a bit too garlicky, but my friend loved it that way. It's your personal preference!

Source: Thealmondeater.com