3-Ingredient Spiralized Sweet Potato Bagels

GUYS! This recipe is MAJOR. It’s legit life-changing. Especially if you’re a bagel connoisseur or desperately need a bread substitute.

Maybe you love bagels, but hate the empty calories, garbage carbs, or—gasp—gluten. Maybe you’re looking to upgrade your avocado toast game to non-basic status. Or maybe you just really, really love colorful shit.

Regardless, you’ve got a million different reasons to make my 3-ingredient Spiralized Sweet Potato Bagels.

I love this recipe because they’re perfectly balanced and made with 3 simple ingredients—sweet potatoes (orange and/or purple), eggs, and olive oil—plus seasoning. What results are little bombs of fiber, complex carbs, protein, and nutrients that function as the perfect vehicle for egg sandwiches, smashed avocado, or toasted with a little bit of almond butter.

Game. Changing.

You’ll need two things to make these happen:

Once you’ve got that, whip up a massive batch, freeze the extras, and enjoy your newest guilt-free obsession.

 

Recipe: 3-Ingredient Spiralized Sweet Potato Bagels

AuthorBRYAN DISANTOCategory, , DifficultyBeginner

Yields6 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr

INGREDIENTS:

 2 sweet potatoes (medium-large)
 2 eggs
 olive oil
 sesame seeds
 salt & pepper

 

HOW-TO:

1

Peel & spiralize sweet potatoes (1/4" cut).

2

Sautée "noodles" in olive oil until they begin to soften (~5 minutes). Add 1 tbsp. sesame seeds and a few pinches of salt & pepper. Drizzle extra olive oil as needed.

3

Preheat the oven to 425º. Allow the noodles to sit and cool for 5 minutes. Once cool, add 2 eggs and 1 tbsp. sesame seeds. Mix thoroughly.

4

Add noodles into the silicone mold. Make sure to press & compact the noodles as much as possible. Pour any excess egg over the noodles. Put in the freezer for 5 minutes to set.

5

Bake at 425º for 22 minutes. Remove from oven and check to make sure they're solid (they shouldn't be bubbling or liquid). If not, cook for an additional 5 minutes, or until set. Once done, allow bagels to cool before removing from mold.
Set Timer: 22 Minutes

6

Finish by pan-searing quickly on high OR toasting. Sprinkle the outside with sesame seeds or Trade Joe's 'Everything But The Bagel' seasoning (if desired). Enjoy!

 

NUTRITION:

Nutrition Facts

Serving Size 1 Bagel Half

Servings 6


Amount Per Serving
Calories 110
% Daily Value *
Total Carbohydrate 12g4%
Dietary Fiber 2g8%
Protein 3.5g8%

Vitamin A 230%
Vitamin C 20%
Vitamin D 60%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 2 sweet potatoes (medium-large)
 2 eggs
 olive oil
 sesame seeds
 salt & pepper

Directions

1

Peel & spiralize sweet potatoes (1/4" cut).

2

Sautée "noodles" in olive oil until they begin to soften (~5 minutes). Add 1 tbsp. sesame seeds and a few pinches of salt & pepper. Drizzle extra olive oil as needed.

3

Preheat the oven to 425º. Allow the noodles to sit and cool for 5 minutes. Once cool, add 2 eggs and 1 tbsp. sesame seeds. Mix thoroughly.

4

Add noodles into the silicone mold. Make sure to press & compact the noodles as much as possible. Pour any excess egg over the noodles. Put in the freezer for 5 minutes to set.

5

Bake at 425º for 22 minutes. Remove from oven and check to make sure they're solid (they shouldn't be bubbling or liquid). If not, cook for an additional 5 minutes, or until set. Once done, allow bagels to cool before removing from mold.
Set Timer: 22 Minutes

6

Finish by pan-searing quickly on high OR toasting. Sprinkle the outside with sesame seeds or Trade Joe's 'Everything But The Bagel' seasoning (if desired). Enjoy!

3-Ingredient Spiralized Sweet Potato Bagels
BRYAN DISANTO

Founder of LeanItUP.com, Chef, Entrepreneur, CPT, CSN

Hi I'm BRYAN DISANTO! I'm the Founder & Editor-in-Chief of LEANITUP.COM, a CPT & CSN, digital entrepreneur, and Chef trained at Le Cordon Bleu (Paris).

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BRYAN DISANTO is the Founder & Editor-in-Chief of LeanItUP.com, a CPT & CSN, digital entrepreneur, and Chef trained at Le Cordon Bleu (Paris).

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