Breakfast buddha bowl

By Joy McCarthy

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Ingredients

2 tablespoons (30 milliliters) Original Ghee (see directions), store-bought ghee or extra-virgin olive oil
2 sweet potatoes, spiralized
1/2 purple cabbage, thinly sliced (or 1/2 cup/125 milliliters sauerkraut)
1 teaspoon (5 milliliters) dried rosemary
1/2 teaspoon (2 milliliters) sea salt, more to taste
Pepper
2 cups (500 milliliters) chopped fresh spinach
8 eggs
2 ripe avocados, pitted, peeled and cut in half
4 green onions (white and light green parts only), chopped
1/2 cup (125 milliliters) pickled onions
2 tablespoons (30 milliliters) chopped fresh curly or flat-leaf parsley

Make the Avocado Sprinkle: In a small bowl, stir together the chia seeds, sesame seeds, onion flakes and garlic powder.
Make the Buddha Bowl: In a medium frying pan, heat the Original Ghee over medium heat. Add the sweet potato and cabbage and cook, stirring occasionally, until the vegetables are soft but not mushy, about five minutes. Add the rosemary, sea salt and pepper to taste. Transfer the mixture to a bowl and set aside.
Return the pan (you don’t need to wipe it clean) to medium heat, add the spinach and cook for one minute just to warm it. Remove from the heat and set aside.
To hard-boil the eggs, bring a large pot of water to a gentle boil with a pinch of sea salt. (The salt prevents the egg white from spreading in the water if the shell cracks.) Gently lower the eggs into the water and boil for six or seven minutes. Drain the eggs and run under cold water. Peel the eggs and slice in half.
To assemble, in each of four large bowls like pasta bowls, place half an avocado in the middle. Top with the Avocado Sprinkle. Arrange the sweet potato mixture, spinach, green onions, Quick Pickled Onions and four hard-boiled egg halves around each avocado. Sprinkle with the parsley and sea salt to taste.