Happy Valentine’s Day!
If you’re single, I hope you’re hanging out with your friends, stuffing your face with red velvet cake and if you have a lover, well, I hope you’re stuffing eachother’s faces with cake.
Either way, bonus points if said cake comes in a heart shape!
All jokes aside, I don’t have a cake recipe today – although all other food bloggers out there do. I love seeing all the inventive things that are made on this holiday.
If you didn’t know already, I’m a horrible baker. A couple of years ago, I wanted to surprise Lu with a molten lava cake, but it was a complete fail that turned into a mug cake.
Instead of baked goods, I like to do delicious brunches or obviously, dinner. I think cooking together is one of the most romantic activities you can do together!
Whisking eggs, seasoning with salt and pepper, clinking wine (or mimosa) glasses, smelling delicious cooking aromas – it’s sensual and rewarding.
Sometimes, I ask Lu to do some mincing or chopping in the kitchen, but his attention span quickly weans and frankly, I’m a bit of a control freak in the kitchen, so I get it.
Today’s recipe is one of those weekend breakfasts that can come together super quickly, is easy to cook, and is packed with nutrients, flavor, and frankly, is beautiful!
Add it to your list to cook for a loved one – or heck, just make it for yourself!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1 tablespoon extra virgin olive oil
- 1 medium sweet potato, peeled, Blade D
- salt and pepper, to taste
- 2 eggs
- ½ avocado, pitted, peeled and sliced thinly
- 2 scallions, diced
- ¼ teaspoon red pepper flakes, to garnish
- Place the sweet potato noodles in a food processor and pulse until rice-like.
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the sweet potato rice. Stir and season with salt and pepper. Cover, reduce heat to medium-low and let cook for 7 minutes or until rice is softened. When done, divide into two bowls.
- When rice is almost done, place a small skillet over medium-high heat and coat with cooking spray. Add in the eggs and let cook until egg whites set, about 5 minutes.
- Top the rice bowls with the eggs and then add the sliced avocado and garnish with scallions and red pepper flakes.