Savory Breakfast Bowl

For the bowl:

1. Roast sweet potato: Preheat oven to 400 degrees. Toss the sweet potato in Agregokia spice and a little olive oil. Bake for 35 minutes, flipping halfway.
2. Scramble two eggs.
3. Prepare the sauteed spinach: Place 2 large handfuls of O Organics fresh spinach in a pan on medium heat. Use a little avocado oil spray on the spinach and add sea salt and pepper. Cook until spinach begins to wilt.
4. Prepare pickled onions: Chop the red onion in half and then into thin "C" slices. Set aside. Take 6oz of water and bring to a boil on the stove. Put 1 tbsp salt with 1 tbsp white sugar into a mason jar with the red onion. Pour in the boiled water and then fill the rest of the jar with white vinegar. Place the lid on the mason jar and give it a spin to let the onions soak it up.
5. Combine all prepared ingredients into a bowl and enjoy!