Caramelized sweet potato cubes bring smoky-sweet depth to this hearty bowl, roasted until the edges crisp up and the centers turn tender. Underneath, wilted baby spinach and charred red bell pepper create a savory, colorful base that balances the richness above. A fried egg with a perfectly set white and just-right yolk crowns each bowl, adding that classic breakfast-for-dinner appeal. Creamy avocado slices fan out alongside for a cool, buttery contrast, and a scatter of fresh cilantro or a dash of hot sauce brings brightness right before serving. Every component here is simple, whole-food, and full of texture, making this a satisfying, naturally gluten free breakfast or brunch option you can feel good about building a routine around.
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Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of the olive oil, the smoked paprika, garlic powder, and a generous pinch of salt and pepper on a baking sheet, spreading them in a single layer. Roast for 20–22 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
About 5 minutes before the sweet potatoes are done, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the red bell pepper and cook, stirring occasionally, until softened and lightly charred at the edges, about 3–4 minutes.
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