Kimchi Cauliflower Bowl

1. Heat a large sauté pan over medium heat. Add 2 tbsp Avocado oil, 3 cups finely chopped Cauliflower, and 1/2 bunch roughly chopped Dino kale. Season with salt and pepper. Cook for 5-8 minutes until the Cauliflower is tender and starting to brown. Add 2 minced Garlic cloves and 1-inch piece peeled and minced Ginger, sauté for another minute.
2. In a separate nonstick pan, heat the remaining 2 tbsp Avocado oil over medium-high heat. Crack in 4 large Organic eggs, season with salt and pepper, and cook for 4-6 minutes until the whites are set and yolks still runny.
3. Divide 3 cups cooked Quinoa between 4 bowls. Top each bowl with one-quarter of the Cauliflower and Kale mixture, 1 egg, and 1/4 cup Kimchi. Drizzle over 1 tbsp Soy sauce and enjoy.