Kale, Avocado, and Sweet Potato Noodle Breakfast Bowl
- 1 tablespoon extra virgin olive or coconut oil
- 1 medium sweet potato peeled, Blade D, noodles trimmed
- Salt and pepper to taste
- 1/4 teaspoon paprika
- 2 packed cups of kale
- 2 whole large eggs
- 1 avocado peeled, pitted and insides cubed or sliced
- Optional garnishes: hot sauce and/or 1 teaspoon hemp seeds
First, start by preparing your sweet potato noodles and kale.
Place a larger skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt, pepper and paprika. Toss to combine and then cook for about 7 minutes or until noodles wilt and are cooked through, tossing occasionally.
While sweet potato noodles cook, set another skillet over medium heat and coat with cooking spray. Add in the kale and season with salt and pepper. Let cook for 5 minutes or until wilted and then divide into two bowls.
Back in the same skillet used to cook the kale, coat with cooking spray and place over medium heat. Crack in the eggs and let cook until egg whites set.
Top the kale bowls with the cooked sweet potato noodles and avocado. Top both bowls with a fried egg and garnish with hemp sees and/or hot sauce (optional).