Preheat your oven to 400°F (200°C). Chop the sweet potatoes into even cubes. Toss them in avocado oil and season with Ajika seasoning. Spread on a baking sheet and roast for 40 minutes, flipping halfway through.

In a small pot, bring water to a boil. Gently add 2 eggs, lower heat to maintain a gentle boil, and set a timer for 12 minutes. Prepare an ice bath. After 12 minutes, transfer the eggs to the ice bath for 5 minutes.

Heat a non-stick pan over medium heat. Add spinach, sprinkle with sea salt and pepper, and stir for 2-3 minutes until wilted. Remove from heat.

Thinly slice the red onion. In a saucepan, boil 6 ounces of water. In a mason jar, combine boiling water, salt, sugar, and vinegar, add sliced onions, seal, and shake. Let sit for at least 15 minutes.

In a bowl, layer roasted sweet potatoes, halved hard-boiled eggs, wilted spinach, pickled onions, and avocado slices. Garnish with cilantro and red pepper flakes before serving.