Preheat the oven to 400 degrees
Cut a large sweet potato in half lengthwise and chop each half into 1 inch rounds. Place them on a baking sheet, drizzle them with 1 tbsp of olive oil, and sprinkle salt and pepper. Bake them in the oven at 400 degrees for 20-25 minutes or until cooked through and crispy. Remove from oven and set aside.
Heat 1 tbsp of olive oil in a large nonstick pan over medium low heat. Once it starts to shimmer, add the frozen cauliflower gnocchi and cook for about 5 minutes. Increase the heat to medium high for an additional 5 minutes to crisp up and add a pinch of salt and pepper.
While the gnocchi is cooking, fry the egg. In a separate pan, heat 1 tbsp of olive oil and 2 cloves of garlic on medium high heat. Once sizzling, crack an egg into the pan and move the pan around to get the oil on top of the egg so as to get the edges crisp. Sprinkle a dash of EBTB seasoning, salt, and pepper. Once the whites are set, remove from pan.
To the pan with the gnocchi, mix in the vegan pesto and add the kale and spinach to the pan until it begins to wilt.
In a serving bowl, add your pesto cauliflower gnocchi mixture as well as your roasted sweet potato rounds. Lastly, top it with your fried egg and a dash of salt and pepper!
