Sweet Potato Burrito Bowl |Cooking With Amanda

I want to stand on a roof top and declare my love for sweet potatoes.

I could eat them with a goat, or in moat or even in a boat.

In real life speak: I could eat sweet potato cupcakes, sweet potato chocolate chip cookies AND sweet potato quick bread without a second thought.

Or, really, any other way that you can cook sweet potatoes for that matter.

Now, you may have noticed a pattern in the above sweet-potato-packed sentence: It's all dessert-esque, baked goods.

I am ALL for eating sweet treats and all because, let's be real for a second, woman cannot live on healthy broccoli salad alone, amIright? How-ev-er, I still try to make healthy choices most of the time.

Besides, it's January. Healthy choices kinda come with the territory.

So, in order to keep eating my favorite spud on the reg', I decided to breakfast-i-fy AND spiralize them. ß I got one of those trendy gadgets for Christmas, and I can't. stop. Spiralizing ALL THE THINGS.

Anyway.

As good as these orange taters full of make-your-body-feel good nutrition, they needed some kind of sauce. But, it needed to be easy if this was going to be my first meal of the day.

Have you ever tried cooking something with eleventy billion steps when you're eyes are barely open? It generally ends in fire, burned down houses and all around badness.

So, my bleary eyes peered through the refrigerator to see what kind of things I could invite to the tater party.

I saw some salsa and avocado and thought to myself "why throw a tater party when you can throw a tater FIESTA!"

You understand.

In they went. My taste buds approved in a major kinda way. BUT, it still needed something. Something rich. Something runny.

You know where I'm going here. A POACHED EGG.

One bite of the slightly crunchy noodles paired with the creamy avocado and runny yolk EXPLOSION and all I can say is:

ARIBA.

And I know you want to start your day like that too.

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Sweet Potato Burrito Bowl Recipe

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Ingredients

1 large sweet potato
1 tablespoon olive oil, divided
salt and pepper
2 eggs
1 cup egg whites, (8 egg whites)
1/2 cup salsa, plus additional for topping, if desired
1 avocado, diced
fresh cilantro, for garnish

Directions

Spiralize the potatoes using the 3mm blade of the spiralizer.
Heat 2 teaspoon of the oil in a large pan over medium heat. Add in the potato noodles and cook until they just begin to soften, about 5-7 minutes. Season with salt and pepper
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.
Once simmering, crack the eggs into the pot, keeping the eggs and close to surface of the water as you can, and leaving distance between the eggs. Cover the pot, turn off the heat and let sit for 4-5minutes, until the eggs are cooked, but the center still feels soft.
While the eggs poach, heat the remaining teaspoon of oil in a medium pan over med/high heat. Scramble the egg white until the outside is lightly golden brown.
Transfer the cooked potato noodles into a large bowl and toss with ½ cup of the salsa until well mixed. Add in the scrambled egg whites and mix until they are well dispersed.
Divide the noodles between two bowls of top with diced avocado, as much cilantro as your heart desires, and additional salsa, if wanted.
DEVOUR.