Zucchini Noodle Breakfast Bowl

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 Avocado
  • 1 Garlic cloves
  • 2 tbsp Green onion
  • 2 Sweet potatoes
  • 2 Zucchini or 1 large zucchini, small

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Liquids

  • 2 tbsp Water

Found on thealmondeater.com

Description

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

Directions

• 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 (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!