Sweet Potato Rice Breakfast Bowl with Avocado and Scallions

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Spiralized Sweet Potato Breakfast Bowl with Avocado and Scallions

Spiralized Sweet Potato Breakfast Bowl with Avocado and Scallions

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!

Spiralized Sweet Potato Breakfast Bowl with Avocado and Scallions

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.

Spiralized Sweet Potato Breakfast Bowl with Avocado and Scallions

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.

Spiralized Sweet Potato Breakfast Bowl with Avocado and Scallions

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.

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Sweet Potato Rice Breakfast Bowl with Avocado and Scallions

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2


  • 1 tablespoon extra virgin olive oil
  • 1 medium sweet potato peeled, Blade D
  • salt and pepper to taste
  • 2 eggs
  • 1/2 avocado pitted, peeled and sliced thinly
  • 2 scallions diced
  • 1/4 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.


Sweet Potato Rice Breakfast Bowl with Avocado and Scallions

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Lol I am a control freak in the kitchen too, but trying to be better.
Reese says:
Dang that looks good, I love me a good, runny egg. I just riced a cauliflower for the first time, now I'll have to try sweet potato.
Anonymous says:
I don't seem to have a Blade D. I have three and they aren't labeled other than one has 3mm and one has 6 mm at the top (These are the ones I use for noodles). The third one has just a flat blade with no label. What does Blade D look like?
sandy says:
If you have three blades, then the smallest "noodle" blade is the equivalent to the D blade; making spirals the size of spaghetti.
Brook says:
I made this for breakfast this morning with leftover spiralized sweet potatoes and it was delicious! Thanks for the recipe!
tia says:
I made this for breakfast this morning and it was delicious! Thank you so much for sharing this recipe.
Meaghan says:
That's so great to hear, Tia! Thank you for giving it a try!

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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⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

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⁣

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⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

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.

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

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