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Mexican Breakfast Bowl with Spiralized Potatoes

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large russet potato peeled, Blade D, noodles trimmed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • ¼ teaspoon chili powder
  • salt and pepper
  • ½ cup canned black beans rinsed
  • 1 large ripe avocado mashed
  • 8 eggs beaten
  • hot sauce to serve
  • For the pico de gallo:
  • ¾ cup seeded and chopped tomatoes
  • 1/4 cup finely chopped white or red onion
  • 1/2 ripe lime juiced
  • 1 teaspoon finely minced jalapeno
  • 2 tablespoons chopped cilantro

Instructions

  • Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with garlic powder, paprika, chili powder, salt and pepper. Toss well to combine, cover, and cook for 7-10 minutes or until potatoes are cooked through, uncovering to toss every couple of minutes.
  • While potato noodles cook, prepare the pico de gallo and avocado mash. Place all of the ingredients for the pico de gallo into a medium bowl and stir together. Set aside.
  • In a medium bowl, add the black beans. Mash about half with the back of a fork. Add in the mashed avocado, and season with salt and pepper. Set aside.
  • When potato noodles are done, transfer to four bowls and cover with foil or a plate to keep warm.
  • Immediately add the eggs into the skillet and scramble. Season with salt and pepper. Top the potato noodles with the eggs and then add the pico de gallo, and avocado mash. Serve with hot sauce.

Recipe Notes

Per serving (1 out of 4) - Calories: 375, Fat: 19g, Saturated Fat: 5g, Carbs: 30g, Fiber: 7g, Sugars: 5g, Protein: 18g, Sodium: 278mg