Spring Flavor Fix: Turmeric Zucchini Noodles with Broccoli Sprouts, and a Fried Egg

I love figuring out quick and easy ways of incorporating heart healthy, antioxidant fighting foods into my daily diet. This warm zucchini noodle bowl is amped up with a gut healthy, super food favorite, Turmeric and toasted with tons of greens and an olive oil fried egg. In just about 25 minutes, the entire meal comes together for a beautifully bright lunch or a delicious vegetarian dinner.

Prep Time
Cook Time
  • 2 cups zucchini noodles, washed and dried completely
  • 1 tsp. ground turmeric
  • 1/4 tsp. ground ginger
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1 bunch broccoli sprouts, washed and dried
  • 1/4 cup sliced cherry tomatoes
  • 1 avocado
  • 2 large farm fresh eggs
  • olive oil
  • Hot sauce, for garnish
  1. Turmeric Sautéed Greens: In a small saute pan, heat 1/4 Tbsp. olive oil. After the pan has gotten very hot, add in zucchini noodles or other greens, stirring constantly for 3 minutes. Add in 1 tsp. turmeric, dash of ground ginger, dash of ground cumin, and a pinch of salt. Stir and cook for 3 more minutes. Set aside.
  2. Prepare all other ingredients for the bowl: rinse and dry sprouts, cut and slice avocado, cut tomatoes, and assemble bowl.
  3. Make the Olive Oil Crispy Fried Egg: In a small sauté pan, heat 1/2 Tbsp. olive oil until almost smoking. Crack in the egg and allow to crisp up. Cover for 1 minute until the center sets and cooks further. Take off lid and allow to cook until all of the white are bright white. Carefully place in bowl onto of vegetables. Sprinkle with a dash of salt and serve warm.

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