I lived off this recipe the two times I did Whole 30…and it’s still one of my favorite go to meals today!
If any of you have attempted Whole 30, then you know as well as I do when you find a combination of foods you love that fits into the narrow parameters, it’s like finding a pot of gold.
I discovered this Avocado and Sweet Potato Hash combination on week 2 of my first go at Whole 30, and I’ll tell you… I loved it so much I had it at least once a day (sometimes twice!) during the 30 day duration. This recipe is made up of tender (spiralized) sweet potatoes, sliced zucchini, garlic, scrambled eggs, my favorite California Avocados and a splash of hot sauce. It’s one of those incredibly satisfying recipes…so satisfying that you tend to forget what you are giving up when you eat it!
One thing that Whole 30 opened my eyes to was vegetables at breakfast. Never before had I considered a vegetable like zucchini a breakfast food. But now, after 2 rounds of Whole 30, I’ve discovered how good vegetables can be in the morning. Naturally California Avocados have always been a part of my breakfast (here are some of my favorite avocado breakfast recipes), but other vegetables at breakfast time were new to me!
If you are looking for a way to amp up breakfast to the next level, definitely give this nutritious and delicious California Avocado Sweet Potato Hash recipe a try! It’s great for breakfast and even better as leftovers. Enjoy!
Whole 30 California Avocado Sweet Potato Hash
Ingredients
- 1 Ripe California Avocado peeled, seed removed and diced
- 2 teaspoons coconut oil divided
- 1 medium sweet potato peeled and spiralized or thinly sliced
- 1 zucchini sliced thin or spiralized
- 2 cloves garlic minced
- 2 eggs
- Salt pepper and hot sauce to taste
Instructions
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Preheat 1 teaspoon of coconut oil in a large skillet over medium heat.
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Add garlic, sweet potato and zucchini. Stir and cook for 5-7 minutes or until vegetables are tender. (The thinner the veggies, the faster they'll cook - so keep a close eye on it!)
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Push vegetables over to the side of the skillet, add the additional teaspoon of coconut oil. Once the oil is heated, add 2 eggs and scramble.
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Once the eggs are scrambled, stir together with the cooked vegetables.
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Top with diced California Avocados, salt, pepper and hot sauce.
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Serves 2.
Disclosure: This is a sponsored post on behalf of my long time client, California Avocados. For more great recipes featuring California Avocados, make sure to check out their great recipe database!
Thank you! Day 26 here and I neeeeeeeeeed a new idea. You are amazing. Can’t wait to make this!
What a healthy & delicious looking option!
Kari
http://www.sweetteasweetie.com
I only lasted about 2 days on Whole 30. Ha! At least I tried. 🙂 This hash looks perfect! I love anything I can put an avocado on.
It was great meeting you at Indulge, Kristen! Your speech was very inspiring. 🙂
I am on a restricted diet and it’s challenging to find delicious recipes without gluten. I can’t wait to try this recipe for breakfast!
I just cant wait on trying it out
OMG i love you so much Kristen
Sweet potatoes for breakfast are one of my favorites. And surprisingly zucchini and eggs are great together too. I wish I didn’t have an avocado allergy because I LOVE them.
Girl my sister loves this recipe. Thanks for sharing. I have tried some Whole 30 recipes and this one is the bomb. Sharing on FB today, pinned and yummed – can’t wait to make again. xo San
You are the best and sweetest. Thanks so much, friend! I could live off of this recipe!
I actually stumbled upon your recipe! Oh my goodness, thank you Google/Safari/web browser, whoever, for pointing me in the direction of this SLICE OF AMAZING! Completed one round of Whole30 with, pretty much, scrambled eggs EVERY SINGLE morning! Boring! Started round 2 yesterday. I have never been a sweet potato fan…until NOW! This recipe is going to be my numero uno/game changer! I cannot wait for lunch to eat the other half (I would be fooling myself if I thought I could wait until tomorrow morning!) Thank you! Thank you!
Any idea if this will be good second day? It made more than I can eat but was too good to throw away.
Yes! It’s even better the second day, in my opinion. I usually make an extra big batch and eat it for a few days in a row!
I’m not a huge fan od avacado, but it is a delicious addition to this meal. The coconut oil really brings out the flavor. Delicious and healthy