Calling all my zoodle lovers- this one is right up your alley!
That’s right, my zoodle craze is still going strong. But really, will it ever stop? Along with oatmeal, I think zoodles are one of the foods I will never get tired off. You can eat them WITH EVERY MEAL. HI HELLO WASSUP. You can’t do that with many foods!!
I cannot believe I used to hate zucchini. I think I always mistook it for cucumber (blonde moment 101), which is funny because I never HATED cucumber (although they’re an adapted taste, not gonna lie).
This recipe may or mayyyyyy not have everything a foodie could want. I’m talking fried eggs.
I’m talkin sweet potatoes.
AND YES- I’M TALKIN AVOCADO DRESSING.
What’s great about this is the fact that you can eat this anytime of day (except maybe as your midnight snack, but hey- if you like savory night snacks, no judgment!). My parents may judge me for eating eggs at 7 PM, but they’re missing out (also yes, my parents do judge me for that- they have never grasped the concept of breakfast for dinner, which is truly tragic).
Another great thing about this is how versatile it is to food sensitivities. As someone who doesn’t eat much meat (really, I’m peskitarian minus some chicken every few months or so), eggs are one of my favorite ways to get protein in. Combined with the complex carbs from the sweet potatoes, healthy fats from the dressing, and fiber from the vegetables, I got myself an easy weeknight meal that fills me up and fuels me through some stuDYING.
- 2 large sweet potatoes, spirilized (I used a spirilizer)
- 2 large zucchini, spirilized
- 4 cups packed kale
- 2-3 roma tomatoes, diced
- 1 large bell pepper, diced
- 4-6 eggs
- 1 tbsp coconut oil, for cooking
- 1 large mashed avocado
- 1 tbsp olive oil
- 2 tbsp water
- 1.) In a large pan turned to a low-medium heat, pre-heat your coconut oil.
- 2.) Spirilize your sweet potato and add it to the hot pan. Stir occasionally for fifteen minutes while you dice your vegetables.
- 3.) Once the sweet potto is tender enough, add in the chopped vegatables. Mix everything together well.
- 4.) Throw in the zucchini, and once again, mix. Flatten out on the large skillet so everything cooks evenly, and make separate holes to crack your eggs in.
- 5.) Crack your eggs in the holes and cover with a lid. Cook for five minutes, or until the yolk is covered by the white.
- 6.) Once done, remove from the heat, divide up among everyone, and enjoy!
- 1.) In a large bowl, mash your avocado.
- 2.) Add in your water, and mix it with the avocado. Slowly add in the oil, 1 tsp at a time. If too chunky, add in ½ tsp water. Drizzle over the hash and enjoy!
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