Sweet Potato Rice Breakfast Bowl with Avocado and Scallions
Try this Sweet Potato Rice Breakfast Bowl with Avocado and Scallions recipe
Try this Sweet Potato Rice Breakfast Bowl with Avocado and Scallions recipe
- Carbohydrate 18.94575 g
- Cholesterol 4.9 mg
- Fat 4.3355 g
- Fiber 1.95 g
- Protein 5.07525 g
- Saturated Fat 1.128308 g
- Serving Size 1 1 Serving (191g)
- Sodium 201.279786458333 mg
- Sugar 16.99575 g
- Trans Fat 0.153508 g
- Calories 133 calories
Step-by-step
- Place the sweet potato noodles in a food processor and pulse until rice-like.
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the sweet potato rice. Stir and season with salt and pepper. Cover, reduce heat to medium-low and let cook for 7 minutes or until rice is softened. When done, divide into two bowls.
- When rice is almost done, place a small skillet over medium-high heat and coat with cooking spray. Add in the eggs and let cook until egg whites set, about 5 minutes.
- Top the rice bowls with the eggs and then add the sliced avocado and garnish with scallions and red pepper flakes.
Vibrant orange grains of starchy root vegetable form a tender base that yields easily beneath a rich, runny yolk, contrasting sharply with the buttery yield of thin avocado slices and the sharp crunch of raw green onions. Achieving this exact texture requires careful management of moisture during cooking, as sweet potatoes release considerable water when broken down by a food processor blade and exposed to direct heat. Steaming the grated vegetable under a tight lid for seven minutes over medium-low heat traps ambient steam to soften the dense cellular walls without browning the exterior prematurely. When substituting pre-packaged frozen vegetable rices for fresh tubers, expect significantly higher initial moisture content that demands an uncovered searing phase to evaporate excess liquid before seasoning. Fresh produce maintains a crisper bite and cleaner starch profile compared to frozen or dehydrated alternatives, which often turn mushy if over-saturated. Plate the warm base immediately alongside fats that coat the tongue, balancing the natural sweetness of the root vegetable against mineral notes from red pepper flakes.
