Sweet Potato Rice Breakfast Bowl with Avocado and Scallions
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes 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.