Spiralized Sweet Potato Rice Breakfast Bowl with Avocado

Spiralized Sweet Potato Rice Breakfast Bowl with Avocado

Spiralized Sweet Potato Rice Breakfast Bowl with Avocado

Can’t stop, won’t stop with spiralized sweet potatoes!

Today, I’m sharing a new quick-style cooking video of one of my go-to breakfast recipes, my Spiralized Sweet Potato Rice Breakfast Bowl with Avocado.

Click here for the original recipe, grab the ingredients, and then follow along with me in the video!

Also, I’m taking over the Forbes Snapchat today, showing a day in the life of a food blogger/culinary entrepreneur, so follow along on their Snapchat channel, username Forbes!

And in other exciting news, Inspiralized will have a new look by the end of the day! You may have already noticed the new logo, so let me know what you think!

Watch the video and make sure you subscribe to our YouTube channel to receive alerts when new videos are posted!

Hope you enjoyed today’s video – I’d love to hear your feedback. And make sure you use the hashtag #inspiralized when posting on social media so we can regram our favorites!

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Maribeth says:
Hi Ali - just wanted to let you know the link to the original recipe doesn't work. Love the new logo!
Meaghan says:
Thank you for letting us know! The link should be fixed!
Julie Ragains says:
I feel like there is SO MUCH HAPPENING! Very exciting time for Inspiralized! The new logo looks great!
Ali Maffucci says:
It is!! Thank you so much!
Allison says:
Diggin' the new logo! :-D
Ali Maffucci says:
Thanks, Allison!
Harriet Kelem says:
Please sign me out of the your emails about the recipe comment emails. Thank You. Harriet Kelem
Lindsay says:
Love the new branding! Quick question - could I "rice" the sweet potato noodles ahead of time - like in my weekly meal prep? Would they hold up for the week in the fridge? Thanks!
Ali Maffucci says:
Yes, definitely! It's a great way to meal plan! More on meal planning here: https://inspiralized.com/meal-planning-with-spiralized-vegetables/
Lindsay says:
Thank you! I'll be adding these to next week's breakfasts!
Harriet Kelem says:
Tried many times for several recipes on your link could not get many. I tried again for the Sweet Potato Rice Breakfast and Avacado Bowl no success. Thank You
Hillary says:
Love the new logo! Hope you don't lose your theme colors any time soon, they say fresh/light/comforting! I NEED to make this recipe! I love that is so few ingredients. I always see breakfast bowls with 15+ ingredients... hellooooo this is breakfast! Aint nobody got time for that :)
Ali Maffucci says:
Thanks for the feedback - and yes, the colors are here to stay!
Joan Westaway says:
This is saying breakfast, lunch and tea for me... when I'm on my own (Adult son doesn't like sweet potato like I do!) He loves cauli rice and zuccini noodles though! Woohoo! Amazing conversion because he didn't like them till Inspiralizer! Two out of three is pretty good!!! Thanks dear Ali, for all your amazing inspiration! (Think you say supper there... we say tea, or dinner if it is fancy with guests? I'm Aussie!)
Ali Maffucci says:
Thank you so much fun, I'm so glad you're inspired by the recipe!
SMJ says:
we tried this recipe this am and we loved it, even my 9 yr old son. I am definitely going to add it to my breakfast repertoire

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.