Preheat your oven to 400 degrees Fahrenheit. Toss your diced sweet potato cubes with one tablespoon of olive oil, half a teaspoon of ground cumin, half a teaspoon of chili powder, salt, and black pepper. Spread them evenly on a rimmed baking sheet. Roast for twenty to twenty-five minutes until the edges are golden brown and crisp, and the centers are tender.

While your sweet potatoes are roasting, warm your cooked quinoa or rice in a small saucepan over low heat.

In a cast iron skillet, heat half a tablespoon of olive oil over medium heat. Add the diced red bell pepper and cook for three minutes until softened. Add the rinsed black beans and sweet corn, seasoning with a dash of cumin and salt. Stir continuously for two to three minutes until fully warmed through. Toss in the fresh baby spinach during the final minute, stirring until gently wilted. Transfer the mixture to a warm plate.

In the same skillet, add the remaining oil or a small pat of butter over medium-low heat. Crack your fresh eggs into the skillet. For sunny side up or over easy eggs, cook gently until the whites are set but the yolks remain soft and runny. If you prefer scrambled eggs, soft scramble them gently for a light, velvety texture.

Spoon a generous scoop of warm quinoa or rice into the bottom of your favorite wide ceramic bowl. Arrange the roasted sweet potatoes, warm bean and corn sauté, and fresh sliced avocado in neat, inviting sections over the base.

Carefully place your cooked eggs right in the center of the bowl. Top with a spoonful of fresh salsa, a dollop of cool Greek yogurt, a sprinkle of fresh cilantro, and a squeeze of fresh lime juice. Serve immediately while warm and fragrant.