This Breakfast Burrito Bowl With Sweet Potato Noodles is a quick, easy, and gluten-free way to start your day.
If you have a spiralizer lingering in your Amazon cart, I might suggest finally caving and buying it. That’s how it played out for me, and I have zero regrets. And while you might associate a spiralizer as a one-task wonder that’s only good for making zucchini noodles, I must beg to differ. Using it to turn sweet potatoes into bright orange noodles will feel like a revelation.
This bowl balances savory and sweet in just the right way. The sweet potato noodles have a gentle, sweet earthiness that cuts through the richness of the eggs, and a sprinkle of salsa and cilantro adds a nice, bright kick that creates some contrast for the dish. The texture of the sweet potato noodles also holds up beautifully when everything is combined, giving a super satisfying bite. When I first twirled a forkful of those curly noodles with the creamy egg yolk, fresh salsa, and buttery avocado, I was sold.
The best part is that you get something that looks like it’d be served up in a fancy brunch spot, but you made it all yourself for a fraction of the cost. So, what are you waiting for? Let’s get spiralizing.
The little gadget that upgraded breakfast
While brainstorming this recipe, my original inspiration was a sweet potato hash. This is a play on something a little lighter and more creative. The spiralizer turned the dense sweet potato into bright, beautiful noodle strands that cook in minutes and soak up tons of flavor. They have more surface area than diced spuds, so you can really taste every addition to the dish.
Want to change up your breakfast bowl? Use your spiralizer to make noodles out of carrots, beets, butternut squash, or parsnips for a medley of flavors and a rainbow of colors. The sky’s the limit.
How do I store leftovers?
I recommend storing your leftover components separately and making the poached eggs “to order.” Let your leftover noodles cool before putting them in an airtight container in the fridge. They’ll stay good for up to 3 days. Reheat gently in a skillet over medium heat to refresh them. Leftover avocado will also start to turn brown after a few days in the fridge; store it tightly covered with a squeeze of fresh lemon juice on the flesh to preserve its freshness.
Serving suggestions
Liking the sweet potato noodles? There are plenty of more delicious ways to use this ingredient for breakfast, lunch, and dinner. Go the Italian route with this Creamy Healthy Carbonara With Sweet Potato Noodles, or enjoy the warming flavors in this Vegan Coconut Sweet Potato Curry With Sweet Potato Noodles. For more Mexican flavors, try these Mexican Sweet Potato Noodle Wraps With Vegan Cheese Sauce; they are perfect for lunch.
Ingredients
- 1 large sweet potato spiralized
- 1 tablespoon olive oil divided
- Salt and pepper
- 2 eggs
- 1 cup egg whites about 8 egg whites
- 1/2 cup salsa plus additional for topping
- 1 avocado diced
- Fresh cilantro for garnish
Instructions
- Spiralize the sweet potato using the 3-millimeter blade of the spiralizer.
- Heat 2 teaspoon of the oil in a large pan over medium heat. Add 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, swirl the water with a spoon and crack the eggs into the pot, keeping the eggs as close to the surface of the water as you can. Leave distance between the eggs. Cover the pot, turn off the heat, and let sit for 4-5 minutes, 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 medium-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 1/2 cup of the salsa until well mixed. Add 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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