ZUCCHINI NOODLE BREAKFAST BOWL

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! 

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!

http://thealmondeater.com/2015/11/zucchini-noodle-breakfast-bowl/