Zucchini Noodle Breakfast Bowl
Gluten Free: undefined
Vegetarian: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1 cup zucchini noodles
2 Tbsp avocado
1 tsp olive oil
1/2 garlic clove, minced
2 tsp water
1/2 cup sweet potatoes, roasted and diced
2 eggs
Sea salt & pepper, to taste
Directions
In a bowl, combine avocado, minced garlic, 1/2 tsp of olive oil, and water. Mash and mix with a fork until smooth. Set aside.
Add the remaining 1/2 tsp of olive oil and heat zucchini noodles in a non-stick skillet over medium heat until warm, about 2-3 minutes. Add roasted sweet potatoes. The longer the zucchini noodles cook, the softer they will get.
In a bowl, combine the zucchini noodles, sweet potatoes, and the avocado mixture.
In the same skillet, cook 2 eggs to your preference. Add the cooked eggs to the zucchini bowl. Adjust seasonings if needed.