Created by ImPat on February 6, 2019
Step 1: To make the dressing, combine all the ingredients in a jar, seal tightly and shak until combined.
Step 2: Preheat the oven to 220C.
Step 3: Place the sweet potato in a roating tin, drizzle over half the coconut oil and bake for 10 to 15 minutes, until cooked and season with salt and pepper.
Step 4: Toast the almonds in a dry frying pan over medium heat and then set aside.
Step 5: Heat the remaining coconut oil in a frying pan over medium heat and saute the garlic and spring onions for 1 to 2 minutes and then add the beans and kale, and stir-fry for 3 to 4 minutes, until cooked through and then add the spinach and cook for 1 to 2 minutes, until wilted.
Step 6: Move the greens to one side of the pan and fry the eggs to your liking, adding a little more oil if needed.
Step 7: In two wide shallow bowls, arrange the brown rice, spiralised cucumber, cooked greens and avocado, then top with the almonds, sweet potato, nori and a fried egg and drizzle the dressing over and sprinkle with sesame seeds, if using and pepper.