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

Ingredients

  • 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

Instructions

  • 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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16 comments

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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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

ingredients⁣
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⁣

directions⁣
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.
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