Looking for a healthy, Whole 30 meal? This Zucchini Noodle Breakfast Bowl features zucchini noodles covered in an avocado cream sauce and topped with roasted sweet potatoes and a fried egg. Grain free, dairy free, sugar free, and absolutely delicious!
I’m so, so excited to share this zucchini noodle breakfast bowl recipe with you! But first, let’s chat about October. It flew by and now we’re into November and I can’t comprehend how it’s now dark at 5 pm. I mean I get it, but I’m not sure I’m ready. …not that that matters because it’s happening!
This zucchini noodle breakfast bowl is quick, easy and of course gluten free and dairy free. Sweet potatoes are one of my favorite foods, and over the years I’ve found that they pair perfectly with avocado and eggs. Certainly plain avocados are delicious, but this garlic avocado cream sauce is even better!
QUESTION: have you ever done the Whole 30 diet?
At the time this post was written, I’d never done the diet, but I since have and really enjoyed it. In fact, you can check out my favorite whole30 broccoli shrimp bowl and dairy free mushroom soup if you’re looking for more recipe inspiration. A friend of mine came over for dinner the other week and she reminded me that she was “doing Whole 30” so I decided to Google the “cans” and “cant’s” of the diet and quickly decided on vegetable noodles, specifically zucchini noodles because I happened to have zucchini in my refrigerator.
My first thought was to use my favorite kale pesto, but she is allergic to nuts so that was a no-go; therefore, avocado sauce was the obvious answer! I topped the noodles—err, zoodles—with sweet potatoes and an egg and called it a simple, quick and Whole 30-approved meal.
For this recipe, you can either cook the zucchini noodles or leave them uncooked. For example, it’s perfectly fine to run the zucchini through the spiralizer, cover them in sauce and just eat them that way. However, if you want them to be warmed up, simply sauté them in a skillet with oil for a few minutes–be careful not to overcook them though! Otherwise, they’ll be soggy.
Note: as far as the garlic goes, I recommend starting with 1 garlic clove then taste the sauce and see if you think it needs a second garlic clove or not.
I know this recipe is called a zucchini noodle breakfast bowl, however, it can clearly be eaten for any meal of the day.
This Zucchini Noodle Breakfast Bowl will be your new favorite Whole30 breakfast! Grain free, dairy free and made with healthy yet delicious ingredients–it’s a good one.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2
- Category: breakfast
- Method: skillet
- 2 small zucchini or 1 large zucchini
- 1/2 avocado
- 1/4 cup olive oil
- 2 tbsp water
- 1-2 garlic cloves*
- 2 sweet potatoes
- 2 eggs
- 1-2 tbsp green onion for garnish
- Salt and pepper to taste
- 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; once potatoes are cooked, set them aside then add the zucchini noodles to the skillet and cook until they’re warmed, 2-3 minutes. You don’t want to cook them too long or else they’ll get mushy, so keep an eye on them.
- 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; place cooked potatoes on top of zucchini noodles.
- Lastly, cook two eggs (I used to same skillet the sweet potatoes were cooked in) until done and place them on top.
- Garnish with onion, salt and pepper and enjoy!
*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!