Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Place sweet potato on prepared tray and spray lightly with olive oil. Roast for 25 minutes, or until golden and tender.
Step2 Place eggs in a large saucepan of cold water and bring to the boil. Reduce heat and simmer for 3 minutes (for soft boiled), or until done to your liking. Cool under cold running water; drain.
Step 3Steam broccolini for 2 minutes or until just tender. Refresh under cold running water; drain.
Step 4Meanwhile, heat half of the oil in a large non-stick frying pan over medium heat. Sauté garlic and lemon zest for 30 seconds, or until fragrant. Add capsicum and cook, stirring, for 1 minute. Remove and add chickpeas to pan and cook for 2 minutes, or until heated through. Remove and add kale and cook, stirring, until just wilted.
Step 5Peel eggs and halve. Whisk remaining olive oil with lemon juice to make dressing. Divide chickpea and kale mixture, sweet potato, broccolini and zucchini ribbons between 4 bowls. Drizzle with dressing, top each bowl with 2 egg halves and sprinkle with toasted sunflower seeds.