Sweet Potato Noodle Breakfast Plate
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
- 2 to matoes on the vine sliced ½” thick into rounds
- olive oil to drizzle (about 1 tablespoon)
- salt and pepper
- ½ cup apple cider vinegar
- 1 tablespoon honey
- 1.25 teaspoon kosher salt
- 2 small cooked red beets boiled, steamed, or roasted
- 1 large sweet potato
- olive oil cooking spray
- ¼ teaspoon paprika
- 8 eggs whisked
- 1 cup cooked quinoa I used red quinoa for color
- 2 small ripe avocados peeled, pitted, and sliced thinly
- watercress to garnish
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Add the tomato slices, drizzle lightly with olive oil. Season with salt and pepper. Roast for 20 to 30 minutes or until cooked to your preference (I like 25 minutes to get a good caramelization.)
In a medium bowl, whisk together the apple cider vinegar, honey, and salt. Add the beet noodles and set aside.
Meanwhile, place a large skillet over medium-high heat. Once heated, add the sweet potato noodles, spritz with cooking spray, season with salt, pepper, and paprika, and cook until wilted and cooked through, about 7 minutes. Divide onto four plates. Once sweet potatoes are done cooking, add the eggs and scramble. Divide onto the plates with the sweet potatoes.
Once tomatoes are done cooking, add the tomatoes to the plates along with the quick pickled beets. Add the quinoa, avocado, and top with watercress. Serve.