Preheat the oven to 375 °F.

Peel and cut the sweet potato into cubes of about 0.4–0.8 inches (1–2 cm). Place the cubes in a medium bowl, add the olive oil, salt, and garlic powder, and toss so all the pieces are lightly coated.

Wash the spinach and drain well. Halve and peel the avocado, slice it, and briefly drizzle with lemon juice.

Spread the seasoned sweet potato in a single layer on a baking sheet. Bake for 25 minutes at 375 °F. Turn the sweet potato halfway through cooking for even browning.

Heat a pan over medium heat and add a teaspoon of olive oil. Carefully crack the eggs into the pan so the yolks stay intact. Season with salt and pepper to taste. Cover the pan with a lid and cook until the egg whites are set but the yolks are still soft and runny, usually 3–4 minutes for sunny-side-up.

Divide the warm sweet potato and spinach evenly among plates. Place 2 sunny-side-up eggs on each plate and arrange the avocado slices beside or on top. Enjoy!