Step 1

Preheat oven to 400°F.

Step 2

In a small bowl, combine the spices; chili powder, paprika, cumin, garlic powder and sea salt. Set aside.

Step 3

In a large bowl, add diced sweet potato, drizzle with 1 tsp. of olive oil and season with a pinch of sea salt. Toss to ensure that the potatoes are well coated in oil and transfer them to a large baking sheet.

Step 4

In the same bowl, combine onion, red bell pepper, and green bell pepper, drizzle with olive oil and cover with spice mixture. Toss well to ensure that all of the vegetables are coated in oil and spices and transfer them to the baking sheet with the sweet potato.

Step 5

Transfer the baking sheet to the oven and roast for 25 minutes until the potatoes are cooked through and can easily be pierced with a fork.

Step 6

While the vegetables are roasting, scramble the eggs. In a small bowl, crack eggs, season with a pinch of salt and pepper, beat with a fork until well combined.

Step 7

Heat a pan to medium-high and add butter to the pan. Once the butter is melted, add the whisked eggs to the pan.

Step 8

Using a wooden spoon or spatula, stir eggs slowly, bringing eggs in from the edges of the pan to the centre. Continue to do so until eggs are cooked through, silky and smooth.

Step 9

Once the vegetables are cooked, begin to assemble the breakfast bowls.

Step 10

Split the roasted sweet potatoes, roasted vegetables, and eggs between bowls. Top each bowl with 1/4 avocado, 4 cherry tomatoes and a sprinkle of fresh coriander.

Step 11

Enjoy!