This vibrant breakfast bowl layers smoky, caramelized roasted sweet potato over a bed of wilted baby spinach and charred red bell pepper, all crowned with a perfectly fried egg with a golden, jammy yolk. The sweet potatoes get their color and depth from smoked paprika and garlic powder, roasted until the edges crisp up, while the greens cook down fast in the same skillet for a quick, satisfying base. Creamy avocado fans out alongside the egg, and a scatter of fresh cilantro and a drizzle of hot sauce bring brightness and a little kick to every bite. It's a hearty, veggie-forward plate built on real, whole ingredients, with the egg providing protein and richness right where you need it. This one is a great fit for a vegetarian table, easy enough for a weekday morning and colorful enough to serve for a lazy weekend brunch.
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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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