Preparation

• Preheat oven to 400 degrees.
• Chop up sweet potato and place on baking sheet. Coat with avocado oil spray and Ajika Georgian Seasoning blend.
• Bake for 40 minutes. Flipping half way through.
• Prepare hardboiled eggs by heating up small pot to boil. Once boiling, place 2 eggs gently in the water and set timer for 12 minutes.
• Prepare ice bath for eggs once finished boiling.
• In pan on medium to low heat, add 2 cups of fresh spinach with sea salt and pepper to wilt.
• Prepare pickled onions by chopping up the onion length wise to 'C' slices. Set aside.
• Heat up 6oz water in the microwave for 2 ½ minutes or on the stove. Add onion to jar with 1 tablespoon sugar and 1 tablespoon salt.
• Once water has boiled, add to jar and top off with white vinegar to fill the jar completely. Let sit on counter before placing in the fridge.
• Prepare breakfast bowl by adding sweet potato, hardboiled eggs, sauteed spinach, pickled onions and avocado to a bowl. Add fresh cilantro and red pepper flakes on top.