Mexican Breakfast Bowl with Spiralized Potatoes

gluten freevegetarian
Mexican Breakfast Bowl with Spiralized Potatoes

Mexican Breakfast Bowl with Spiralized Potatoes

Happy last day of July!

Today, I’m setting my intentions for August. I’ve been pretty good about doing that consistently this year. At the end of each month, I spend 10 minutes that morning just writing down some intensions for the following month.

Do you ever do this?

I keep a little notebook by my desk and I look back on the previous month and see how I did and if I practiced those intentions. It’s a fun little exercise and is about as ‘spiritual’ as I really ever get!

Mexican Breakfast Bowl with Spiralized Potatoes

I figured I’d share my August intentions with all of you, since it is the last day of the month and I have to do them anyway!

August Intentions

  • Slow down and appreciate these last two months of pregnancy – and finally schedule the prenatal massage that Lu got me for my 30th birthday (I’ve been too busy to schedule it!)
  • Prioritize my mind – try a little meditation, relax, let the mind wander without feeling like I always have to be productive
  • Show others you care – I’ve been running around like crazy trying to get myself prepared for this baby that I haven’t seen my friends nearly enough.

And that’s it! I usually just set three of them, because anything else is just overkill! Sometimes, I only set 1 or 2, if it’s a big intention. I think September’s intention, for example, will literally be “Be a present mother”. A mother, ah!

Mexican Breakfast Bowl with Spiralized Potatoes

NOW, I’m bringing up intentions because last month one of my intentions was to cook more for me – cook more things that are easy and things I love that may not be anything special, but feel special to me because they’re flavors and ingredients I like.

I love everything Mexican themed, because I love Mexican flavors and ingredients. After visiting the North Fork with friends and having a ‘Mexican breakfast bowl,’ I knew I had to recreate it with my own spiralized twist.

And so here we have it! It’s the ultimate brunch meal, it’ll fuel you for hours and has so many flavors, textures, and colors, it’s a pleasure to make, eat, and, well, Instagram!

Now you can watch a cooking video of this recipe:

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 12 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.

Serves 4

Mexican Breakfast Bowl with Spiralized Potatoes

20 minPrep Time

10 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large russet potato, peeled, Blade D, noodles trimmed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • ¼ teaspoon chili powder
  • salt and pepper
  • ½ cup canned black beans, rinsed
  • 1 large ripe avocado, mashed
  • 8 eggs, beaten
  • hot sauce, to serve
  • For the pico de gallo:
  • ¾ cup seeded and chopped tomatoes
  • 1/4 cup finely chopped white or red onion
  • 1/2 ripe lime, juiced
  • 1 teaspoon finely minced jalapeno
  • 2 tablespoons chopped cilantro

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with garlic powder, paprika, chili powder, salt and pepper. Toss well to combine, cover, and cook for 7-10 minutes or until potatoes are cooked through, uncovering to toss every couple of minutes.
  2. While potato noodles cook, prepare the pico de gallo and avocado mash. Place all of the ingredients for the pico de gallo into a medium bowl and stir together. Set aside.
  3. In a medium bowl, add the black beans. Mash about half with the back of a fork. Add in the mashed avocado, and season with salt and pepper. Set aside.
  4. When potato noodles are done, transfer to four bowls and cover with foil or a plate to keep warm.
  5. Immediately add the eggs into the skillet and scramble. Season with salt and pepper. Top the potato noodles with the eggs and then add the pico de gallo, and avocado mash. Serve with hot sauce.

Notes

Per serving (1 out of 4) - Calories: 375, Fat: 19g, Saturated Fat: 5g, Carbs: 30g, Fiber: 7g, Sugars: 5g, Protein: 18g, Sodium: 278mg

7.8.1.2
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https://inspiralized.com/mexican-breakfast-bowl-with-spiralized-potatoes

Mexican Breakfast Bowl with Spiralized Potatoes

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23 comments

Allison says:
Do you have any tips on how to dice up tomatoes for pico de gallo? Even with my cooking prowess, one thing I've never mastered is cutting and seeding tomatoes for picture-worthy pico de gallo! Haha. :-)
Ali Maffucci says:
A very sharp, high-quality Chef's knife!! That's 80% of the battle!
Nina says:
I "gut" my tomatoes, by removing the seeds and juicy insides, similar to a bell pepper. that way you are left with nice, drier, square dices with skin and not a juicy mess. you can probably find a why to use the guts and not be wasteful.
Sherry Baynes says:
I made it this morning for breakfast as soon as Ali posted it. We loved it! Can Ali post a bad recipe? I don't think so! I love Mexican too, but had not tried it for breakfast yet. I'll be turning over a new leaf!
Ali Maffucci says:
Aw I'm so happy to hear this! Glad you loved it!
Carol says:
I love breakfasty things for supper, and especially Mexican, so we'll be having this as our evening meal soon!
Ali Maffucci says:
I hope you do make it! Let us know what you thought :)
Phyllis Evans says:
This looks so good. I'm going to try it soon. Quick question - the recipe serves 4, yet the directions say after cooking the potatoes to transfer them to two bowls. Did you mean four bowls, so that they're ready for the remaining cooked ingredients? Or am I missing something?
Ali Maffucci says:
That was a typo, divide into four bowls! It serves 4!
Malcolm says:
Or----Mexican Breakfast with Potato Noodles (Poodles)
Malcolm says:
Mexican Breakfast with Potato Noodles (Poodles)
Nancy G. says:
Poodles...Love it.
Noelle says:
Love this!! Happy last two months of pregnancy!! It will go by fast!! Thank you for all the amazing recipes!
Ali Maffucci says:
Thank you so much, Noelle!!
Melissa says:
Enjoy this special time with your hubs. It's precious. And I would recommend joining a local mom's group. The support is so great, especially going into the winter with such a young baby. Let be this recipe and will try it out soon. Thanks
Melissa says:
*Love this recipe and will try it out soon.
Blake says:
Just saved this recipe! I can not wait to try this one out, thanks for the share!
Kara says:
Looks great! Was this meant for sweet potatoes or russet as stated in the instructions?
Nieves_ferez says:
Why do not you sell inspiralized in spain? I need it!!
Jan Marie says:
I did not see a recipe for the pico de gallo and I have never made it can you help me please? I want to make this recipe soon to surprise my husband, he loves everything Mexican.
Nikesh kumar says:
What a wonderful breakfast..... Looks colourful and i think having best taste Sweet shop in Coimbatore
Would you be interested by exchanging hyperlinks?

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