Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper. Place the diced sweet potatoes onto the sheet, drizzle with 1 tablespoon of olive oil, and toss with smoked paprika, ground cumin, garlic powder, sea salt, and black pepper. Spread them into an even single layer. Roast for 22 to 25 minutes, tossing halfway through, until the cubes are fork tender and golden brown along the edges.

While the sweet potatoes roast, prepare your quinoa or chosen grains according to package instructions if you do not already have pre-cooked grains on hand. Fluff gently with a fork and keep warm.

Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the cleaned kale or baby spinach. Sauté gently for 2 to 3 minutes until the greens are wilted, vibrant green, and tender. Season with a tiny pinch of sea salt and transfer to a plate.

In the same skillet, add the remaining teaspoon of olive oil or a small pat of butter over medium-low heat. Crack the eggs gently into the pan. Cook until the whites are fully set and crisp along the edges, but the yolks remain soft and runny, roughly 3 to 4 minutes.

Divide the warm cooked quinoa evenly between two wide ceramic bowls. Arrange the golden roasted sweet potatoes, sautéed greens, and fresh avocado slices neatly on top of the grain bed.

Carefully place a warm cooked egg onto each bowl. Garnish generously with toasted pumpkin seeds, fresh cilantro, red pepper flakes, and an extra swirl of olive oil or hot sauce if desired. Serve immediately while warm.