Spiralized Sweet Potato Breakfast Burrito Bowl

• 1 Large Sweet Potato, Washed And Peeled
• 1 Tablespoon Olive Oil, Divided
• 2 Eggs
• 1/2 cups Liquid Egg Whites (1/2 Cup Is Equivalent To 8 Whites)
• 1 Avocado (peeled, Pitted And Sliced)
• 1/2 cups Salsa, Plus Additional For Topping If Desired
• Cilantro For Garnish
• Salt And Pepper, to taste

1. 1.
2. Spiralize the potatoes using the 3mm blade of the spiralizer.
3. 2.
4. Heat 2 teaspoons of the oil in a large pan over medium heat.
5. Add the potato noodles and cook until they just begin to soften, about 5-7 minutes.
6. Season with salt and pepper.
7. 3.
8. 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.
9. 4.
10. Once simmering, crack the eggs into the pot, keeping the eggs as close to the top surface of the water as you can, and leaving distance between the eggs.
11. Cover the pot, turn off the heat and let them sit for 4-5 minutes, until the eggs are cooked, but the center still feels soft.
12. 5.
13. While the eggs poach, heat the remaining teaspoon of oil in a medium pan over medium/high heat.
14. Scramble the egg whites until the outside is lightly golden brown.
15. 6.
16. Transfer the cooked potato noodles into a large bowl and toss with the salsa until well mixed.
17. Add in the scrambled egg whites and mix until they are well dispersed.
18. 7.
19. Divide the noodles between two bowls and top with a poached egg, some avocado, as much cilantro as your heart desires, and additional salsa, if wanted.
20. 8.
21. Devour.

sweet potato, olive oil, eggs, egg whites, avocado, salsa, cilantro, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/spiralized-sweet-potato-breakfast-burrito-bowl/ (may not work)