Sweet Potato Noodle Breakfast Plate

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Sweet Potato Noodle Breakfast Plate

An absolutely hearty breakfast, this dish has all the veggies, fluffy eggs, quinoa, and avocado. Pickled spiralized beets, spiralized sweet potatoes, and juicy roasted tomatoes are all delicious flavors that make this recipe satisfying.

Sweet Potato Noodle Breakfast Plate

This breakfast plate was inspired by one of my favorite breakfast restaurants in New York City, called Two Hands Cafe. The menu item is called “Zoe’s Market Plate” and it is exactly this, except that the sweet potatoes and beets are not spiralized. If you’re ever in the area, I highly recommend it! Their banana and walnut bread is pretty amazing, too!

Sweet Potato Noodle Breakfast Plate

I love this breakfast plate, because I’m always craving so many textures and flavors at every meal and this satisfies all the cravings. It’s one of those “perfect bite” meals, where you get a little bit of everything with each bite. There’s so much flavor in all of the prepared parts of this dish, that no dressing is needed, but if you want to fry the eggs instead of scrambling them, you’ll get a nice yolk situation.

The beets are easy here, because we’re using pre-cooked beets and spiralizing them. Thus, we save a lot of time and mess. Just make sure when you spiralize, you spiralize slowly, careful not to mush the beet.

Sweet Potato Noodle Breakfast Plate

If you’re looking to pack in as many nutrients as possible first thing in the morning, this recipe is for you. It will certainly jumpstart your day and keep you full for hours!

Watch our videos to learn how to spiralize sweet potatoes and beets using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Serves 4

Sweet Potato Noodle Breakfast Plate

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 2 tomatoes on the vine, sliced ½” thick into rounds
  • olive oil, to drizzle (about 1 tablespoon)
  • salt and pepper
  • ½ cup apple cider vinegar
  • 1 tablespoon honey
  • 1.25 teaspoon kosher salt
  • 2 small cooked red beets (boiled, steamed, or roasted)
  • 1 large sweet potato
  • olive oil cooking spray
  • ¼ teaspoon paprika
  • 8 eggs, whisked
  • 1 cup cooked quinoa (I used red quinoa for color)
  • 2 small ripe avocados, peeled, pitted, and sliced thinly
  • watercress, to garnish


  1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Add the tomato slices, drizzle lightly with olive oil. Season with salt and pepper. Roast for 20 to 30 minutes or until cooked to your preference (I like 25 minutes to get a good caramelization.)
  2. In a medium bowl, whisk together the apple cider vinegar, honey, and salt. Add the beet noodles and set aside.
  3. Meanwhile, place a large skillet over medium-high heat. Once heated, add the sweet potato noodles, spritz with cooking spray, season with salt, pepper, and paprika, and cook until wilted and cooked through, about 7 minutes. Divide onto four plates. Once sweet potatoes are done cooking, add the eggs and scramble. Divide onto the plates with the sweet potatoes.
  4. Once tomatoes are done cooking, add the tomatoes to the plates along with the quick pickled beets. Add the quinoa, avocado, and top with watercress. Serve.

Sweet Potato Noodle Breakfast Plate

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