A delicious Whole30 brunch bowl loaded with arugula, sweet potato hash, sliced Persian cucumbers, matchstick carrots, chopped avocado, and a fried egg made in ghee.
1: Toss arugula with olive oil, lemon salt, and pepper.
2: Cook sweet potato hash in a pan.
3: Slice Persian cucumbers and matchstick carrots.
4: Cut avocado into pieces.
5: Fry egg in ghee to desired doneness.
6: Assemble the brunch bowl with all ingredients.
