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Sweet Potato Rice Breakfast Bowl with Avocado and Scallions

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.