1. Preheat oven to 425°F (220°C). 2. Toss 100g diced sweet potato with 3ml olive oil, 1g paprika, 1g salt, and a pinch of black pepper. Spread on a baking sheet and roast for 20 minutes until tender. 3. Heat 3ml olive oil in a skillet over medium heat. 4. Add 20g diced red onion and cook until translucent, about 3 minutes. 5. Add 3g minced garlic and cook for 30 seconds. 6. Add 30g chopped kale and cook until wilted, about 2-3 minutes. 7. Add 100g white beans, 1g cumin, 1g paprika, and a pinch each of salt and pepper. Cook for 2-3 minutes until heated through. 8. In another skillet, heat 4ml olive oil over medium heat. 9. Crack 2 eggs into the skillet and cook to your preferred doneness (sunny-side up, over easy, etc.). 10. In a serving bowl, arrange the bean and kale mixture, roasted sweet potatoes, and 50g halved cherry tomatoes. 11. Top with the cooked eggs and 50g sliced avocado. 12. Sprinkle with 5g chopped fresh herbs, 5ml lemon juice, and 5g hot sauce (if using) before serving.