Breakfast Burrito Bowl with Sweet Potato Noodles {Paleo, High Protein, Vegetarian + Super Simple}
This breakfast burrito bowl is made with sweet potato noodles and eggs for a quick, easy, gluten free and super healthy meal with a little Mexican flair!
YOU GUYS.
I FINALLY emerged from my deep hole under a rock and GOT ME A SPIRALIZER.
I know you all got them light years ago, because they’ve TOTALLY been trendy for a while now.
You know what they say. Spiralizing is the new black.
ORRR, in this case, ORANGE. Because I made you faux-oodles. Out of SWEET POTATOES.
But really, do you expect anything less of me? Just like baked chicken wings and Green Smoothies, I am always late to the trying-the-super-cool-food party.
I’ve been wondering if I should jump onboard for awhile now but I always figured that I could make zucchini noodles on my mandolin. So why spend the $30?
BUT THEN! We went to IHOP last week for a perfect whole wheat pancake breakfast. HOW-EV-ER, it was not as magical and perfect as it has always been. They CHANGED my favorite pancake recipe and I almost cried because now they lack THE TASTE. But, that’s all I want to talk about it. I’m still working through it.
So now that we won’t be frequenting weekly, I have those extra dolla dolla billz to spend on the contraption that is supposed to make veggies go from this –> TTTTHHHIIIIISSS.
Caps and multiple letters for emphasis, of course.
My peeps. Me peepers (are you confused be the peep-age?) have been opened to a world BEYOND zucchini noodles. AND, the aforementioned zucchini noodles are SOMUCH prettier when you use the spiralizer.
In my opinion, spiralizers are the bedazzlers of the veggie WURLD. Also, is that how you spell bedazzle? Spell check is yelling at me, but I think it looks right. Anyway.
What also brought my jaw straight from my face to da floor, is how EASY it was to turn a not soft AT ALL sweet potato into pretty, long tangles of gluten-free-healthy-nummy noodlies.
I most definitely put my gym clothes on and had my hair all back like “LETS DO THIS, POTATO.” And then it was a CINCH. The spiralizer? It’s a BEAST.
The day that I got this fancy shmancy little contraption, I am pretty sure I used it for every single meal. Except my nightly Almond Joy protein snack. I wasn’t feel adventurous enough to try cottage cheese noodles.
Nor, will I ever be. And I think you can agree that’s for the best.
This Breakfast Sweet Potato Burrito Bowl was by far the best creation of that day. Which is why I have eaten it for approximately the last 67.904 days.
Not only is it up to it’s eyeballs in protein (no more wanting to eat your arms off between breakfast and lunch!) it’s SUPAH healthy, only 7 ingredients AND ready in 20 minutes.
HOLLA BACK. SAY WHAT.
Clearly it’s got the kind of excitement that makes me turn into Taylor from the block.
Plus, this burrito bowl is fancy and dressed up.
And by “fancy and dressed up” I mean, it’s wearing a hat.
A hat of ooey, drippy runny yolk goodness.
You know that can only mean good things await your face.
Sweet Potato Burrito Bowl Recipe
Sweet Potato Burrito Bowl brings a little fiesta to your morning. Sweet potato noodles with salsa and a poached egg–absolutely gorgeous!
Servings 2
Calories 465kcal
Ingredients
- 1 large Sweet Potato
- 1 tablespoon Olive Oil Divided
- Salt and Pepper
- 2 Eggs
- 1 cup Egg Whites (8 egg whites)
- 1/2 cup Salsa Plus additional for topping, if desired
- 1 Avocado Diced
- Fresh Cilantro For garnish
Instructions
- Spiralize the potatoes using the 3mm blade of the spiralizer.
- Heat 2 teaspoon of the oil in a large pan over medium heat. Add in the potato noodles and cook until they just begin to soften, about 5-7 minutes. Season with salt and pepper
- While the potatoes cook, fill a large pot with a few inches of water and place over medium/high heat until it just starts to simmer.
- Once simmering, crack the eggs into the pot, keeping the eggs and close to surface of the water as you can, and leaving distance between the eggs. Cover the pot, turn off the heat and let sit for 4-5minutes, until the eggs are cooked, but the center still feels soft.
- While the eggs poach, heat the remaining teaspoon of oil in a medium pan over med/high heat. Scramble the egg white until the outside is lightly golden brown.
- Transfer the cooked potato noodles into a large bowl and toss with ½ cup of the salsa until well mixed. Add in the scrambled egg whites and mix until they are well dispersed.
- Divide the noodles between two bowls of top with diced avocado, as much cilantro as your heart desires, and additional salsa, if wanted.
- DEVOUR.
Nutrition
Calories: 465kcal | Carbohydrates: 37g | Protein: 24g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 760mg | Potassium: 1295mg | Fiber: 11g | Sugar: 9g | Vitamin A: 16728IU | Vitamin C: 14mg | Calcium: 97mg | Iron: 2mg
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