Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat until warm but not smoking. Swirl the oil to coat the surface evenly, creating the perfect base for cooking the spinach.

Add the baby spinach to the skillet and sauté for 1–2 minutes, stirring occasionally, until the leaves wilt completely and reduce significantly in volume. Remove from the skillet and set aside.

Cook the eggs according to your preferred method. Whether you choose fried, scrambled, poached, or over-easy eggs, cook them until they reach your desired level of doneness. Season lightly with salt and black pepper.

If the roasted sweet potatoes were prepared ahead of time, warm them in the microwave for 30–60 seconds or reheat them briefly in a skillet until heated through.

Arrange the roasted sweet potatoes and sautéed spinach in a serving bowl, creating a colorful and balanced base.

Place the cooked eggs on top of the sweet potatoes and spinach, positioning them so the bowl is visually appealing and easy to enjoy.

Add the sliced avocado around the bowl, distributing it evenly for a creamy texture and healthy fats in every bite.

Spoon 1 tablespoon of salsa over the eggs or serve it on the side. Season with additional salt and freshly ground black pepper to taste.

Serve immediately while the eggs and sweet potatoes are warm and the avocado remains fresh. Enjoy this nourishing breakfast bowl as a satisfying way to fuel your morning.