Kale, Avocado, and Sweet Potato Noodle Breakfast Bowl

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Kale, Avocado, and Sweet Potato Noodle Breakfast Bowl

Kale, Avocado, and Sweet Potato Noodle Breakfast Bowl

Last Sunday, I shared a recipe from a collaboration I did with my favorite spin brand, Peloton Cycle.

Well, this collaboration included two recipes, and today, I’m sharing the second (and final) one!

If you don’t want to scroll through the post and the pictures, you can grab the recipe here.

Kale, Avocado, and Sweet Potato Noodle Breakfast Bowl

This recipe is something I make for breakfast, when I’m looking to really fuel up for the day. It’s a go-to on the weekends, but also on weekdays when I know I’ll be running around a lot and need something to keep me energized and nourished for the day.

The kale, avocado and sweet potato noodle combo is delicious in itself, but the fried egg really seals the deal here- the runny yolk coats the veggies and avocado.

If you’re looking for on-the-go breakfasts, then make this egg scrambled and it will travel well – just pack everything in a reusable container and bring it to work!

Kale, Avocado, and Sweet Potato Noodle Breakfast Bowl

And if you’re looking to jazz it up, add some hot sauce (I love Frank’s) on top. Sometimes, I even sprinkle with hemp seeds for an extra boost.

I’ll definitely be making this during the week – I have a busy week and a half in front of me. Not only is my edited manuscript due back on Tuesday, I’ll be in a studio for the next 8 days for the photo shoot of my cookbook!

Make sure you’re following me on Instagram and Snapchat (username Inspiralized) to see the behind the scenes! I can’t wait to share the process with all of you. It’s been quite a process – I’ve really put everything I have into this book and the recipes are just incredible!

Kale, Avocado, and Sweet Potato Noodle Breakfast Bowl

Remember, today’s recipe can be found on Peloton Cycle’s blog “Cadence.” Grab it here!

And if you’re looking to have a healthy week, did you know that we offer meal plans now in gluten-free, vegan and Paleo? Check them out here.

Kale, Avocado, and Sweet Potato Noodle Breakfast Bowl

Ingredients

  • 1 tablespoon extra virgin olive or coconut oil
  • 1 medium sweet potato peeled, Blade D, noodles trimmed
  • Salt and pepper to taste
  • 1/4 teaspoon paprika
  • 2 packed cups of kale
  • 2 whole large eggs
  • 1 avocado peeled, pitted and insides cubed or sliced
  • Optional garnishes: hot sauce and/or 1 teaspoon hemp seeds

Instructions

  • First, start by preparing your sweet potato noodles and kale.
  • Place a larger skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt, pepper and paprika. Toss to combine and then cook for about 7 minutes or until noodles wilt and are cooked through, tossing occasionally.
  • While sweet potato noodles cook, set another skillet over medium heat and coat with cooking spray. Add in the kale and season with salt and pepper. Let cook for 5 minutes or until wilted and then divide into two bowls.
  • Back in the same skillet used to cook the kale, coat with cooking spray and place over medium heat. Crack in the eggs and let cook until egg whites set.
  • Top the kale bowls with the cooked sweet potato noodles and avocado. Top both bowls with a fried egg and garnish with hemp sees and/or hot sauce (optional).

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10 comments

Megan says:
What a colorful plate! Can't wait to try it!
Adrienne says:
That looks really good, I'm going to try it soon. I will probably throw some sriracha on it - I love that stuff on almost everything!
Tracee says:
I just tried this and it was very delicious. I have never cooked like this before and I didn't know what to expect especially with the egg. I added cinnamon to the sweet potatoes and cooked them until they were crispy. I also sauteed the kale with olive oil and garlic. I used a handheld spiralizer which resulted in more of a slaw than a noodle, but it was still tasty. I am looking forward to trying more recipes and will probably be purchasing an inspiralizer or something similar (depending on my budget) very soon. Using the handheld spiralizer is fine if you are just cooking for one, but it is tedious and does make your hand and arm hurt after a while, which would make me less likely to use it over time. Thank you for this recipe, I am inspired!
Lauren says:
I just made this for lunch. It was absolutely delicious! I didn't have any kale so I substituted frozen spinach and added a triangle of The Laughing Cow Swiss cheese. Yummmm!!
Alicia says:
Super excited to try this recipe out! It looks delicious, I have to say though... I really wish I didn't have to go to a seperate webpage to retrieve it. The site kept giving me an error and it took 5 attempts including my having to change devices from my iPhone 6, to my older iPad and then finally I had to pull my laptop to stop getting the error.. From the other reviews it sounds like it will be worth it. Fingers crossed...
Cheryl Stanton says:
Love the sound of this and will probably make it as a supper. Not elaborate breakfast eaters here.
Carly Glazer says:
Hi Cheryl! Ooh sounds like a great idea!

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

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you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
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4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
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cod fish tacos⁣
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ingredients ⁣
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directions⁣
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warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

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search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe
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