Preheat your oven to 400°F (200°C). Peel and chop sweet potatoes into 1-inch cubes. Arrange on a baking sheet, spray with avocado oil, and sprinkle with Ajika, salt, and pepper. Roast for 40 minutes, flipping halfway through.

In a saucepan, bring water to a gentle boil. Carefully add eggs and boil for 12 minutes for hard-boiled or 8 minutes for soft-boiled. Transfer to an ice bath for 5 minutes to cool.

Heat a tablespoon of olive oil in a skillet over medium heat. Add spinach and season with salt and pepper. Sauté for 2-3 minutes until just wilted.

In a saucepan, mix equal parts water and vinegar with salt and sugar. Boil until dissolved, then pour over sliced onions in a jar. Let sit for at least 30 minutes.

Assemble your bowl: start with roasted sweet potatoes, add sliced hard-boiled eggs, wilted spinach, and pickled onions. Top with sliced avocado, cilantro, and red pepper flakes.

Serve warm or at room temperature for a nutritious breakfast.