Bake the sweet potatoes: preheat the oven to 400 degrees. Pierce the sweet potato with a fork a few times, and roast on a sheet pan for 40 minutes until tender. If you have already-cooked sweet potatoes, skip this step.

In a large skillet, heat the olive oil over medium heat. Add the chopped kale, bell peppers, sesame oil, and salt to the pan. Toss well to combine all the ingredients together and sauté for 7 to 8 minutes until the kale and peppers begins to soften.

Poach the eggs: in a small pot, heat the water until it just begins to boil. Crack the eggs directly into the simmering water, and allow the eggs the boil in the water for 5 minutes.

Assemble the bowl: In each bowl, add 1 sweet potato, half of the kale and half of the peppers. Top with the poached egg in each bowl, and top with pickled onions and fresh sliced tomatoes.

Enjoy warm and top with your favorite condiments.