Spiralized Sweet Potato Breakfast Burrito Bowl

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   1.

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   Spiralize the potatoes using the 3mm blade of the spiralizer.

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   Heat 2 teaspoons of the oil in a large pan over medium heat.

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   Add the potato noodles and cook until they just begin to soften, about 5-7 minutes.

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   Season with salt and pepper.

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   3.

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   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.

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   4.

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    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.

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    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.

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    5.

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    While the eggs poach, heat the remaining teaspoon of oil in a medium pan over medium/high heat.

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    Scramble the egg whites until the outside is lightly golden brown.

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    6.

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    Transfer the cooked potato noodles into a large bowl and toss with the salsa until well mixed.

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    Add in the scrambled egg whites and mix until they are well dispersed.

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    7.

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    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.

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    8.

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    Devour.

* Per serving · 4 servings · Values may vary.