Preheat the oven to 400°F. Place the chopped sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly. Spread the potatoes into a single layer and roast for 20–25 minutes, or until tender and lightly caramelized, stirring halfway through.

While the sweet potatoes are roasting, heat 1 teaspoon olive oil in a skillet over medium heat. Add the onions and cook for 2–3 minutes, until softened and fragrant. Add the spinach and cook for another 1–2 minutes, stirring until wilted. Season lightly with salt and pepper. Remove from heat.

In the same skillet, lightly coat with cooking spray or a small drizzle of oil. Crack the eggs into the skillet and cook over medium heat until the whites are set but the yolk remains runny, about 2–3 minutes for sunny side up eggs.

To assemble the breakfast bowls: Divide the roasted sweet potatoes between two bowls. Top each bowl with sautéed spinach and onions, sliced avocado, cherry tomatoes, and one sunny side up egg. Finish with a sprinkle of feta cheese and optional red pepper flakes or herbs. Serve immediately and enjoy!