Gut-Friendly Sweet Potato Pesto + Quinoa Breakfast Bowl

Name: Gut-Friendly Sweet Potato Pesto + Quinoa Breakfast Bowl
Cuisine: European, Italian, Mediterranean
Ingredients: 2 cups basil; ¼ cup arugula; ¼ cup pistachio nuts, de-shelled; juice of 1 lemon; 1 tsp sea salt; 2 cloves garlic, minced; cracked black pepper; ½ cup organic extra virgin olive oil; 1 cup sprouted + cooked quinoa, (pro-tip: cook w/ bone broth instead of water for extra gut-boosting benefits); 2-4 pasture-raised eggs (depending on how many you prefer + are serving for); 1-2 large sweet potatoes, sliced into ¼ inch thick fries; 1 large avocado, pitted and chopped; flaky sea salt, black pepper + chile flakes to taste; 2 tbsp avocado oil+ 2 cloves minced garlic for the sweet potatoes; 1 tbsp apple cider vinegar for the eggs; Optional goat cheese or fresh herbs like dill, chives and basil to top with