1/2 c Chickpeas, canned or crispy (see my recipe for roasted turmeric Chickpeas)
Preheat oven to 425 and Line a large baking sheet with parchment paper.
To caramelize onions, heat a few T oil in nonstick skillet. When oil is moderately hot, add onions and sauté for 4-5 minutes. Reduce heat to medium-low and cook another 35-45 Minutes, stirring occasionally, until very golden. Option to stir in a T of balsamic vinegar when they are done. (Yum!)
Meanwhile, toss sweet potatoes with olive oil, garlic, bell pepper, salt and pepper, and spread in an even layer onto the left half of baking sheet.
Do the same with Broccolini but place onto right half.
Roast veggies for about 25 minutes, tossing halfway, until sweet potatoes are fork tender.
To poach the eggs, crack each egg into two small bowls and set aside. Bring a pot of water to a boil. Once boiling, add a tsp of white vinegar and gently stir it around. Gently slip each egg into the boiling water and let it do its thing. Cook for 2 minutes or so. Remove egg with a slotted spoon and place onto a flat surface to let water drain/dry a bit.
To assemble the bowls, add spinach, followed by sweet potatoes, Broccolini, caramelized onions, avocado, Chickpeas, and top with poached egg, and freshly cracked pepper. Enjoy!!