Preheat oven to 400

Cut sweet potatoes in half lengthwise. Place on a baking sheet lined with parchment paper flesh down and roast for about 30 minutes or until soft and caramelized.

In a medium skillet, add avocado oil and sautee mushrooms for about 7 minutes.

Add the spinach and cook until wilted. About 2 minutes and season with salt, pepper, and garlic powder. Remove and set aside. Next, cook the turkey bacon. Remove and chop.

In a small bowl, whisk eggs until frothy for about 1 minute.

In the same skillet, melt the ghee on low heat. Add the eggs and scramble. Once almost cooked through, turn off the heat and add salt and pepper making sure to continue to scramble it.

Add the veggies to the eggs, mix and set aside.

Once the sweet potato is cooked through remove and allow to cool for a few minutes.

Top potato with egg scramble, avocado, and fresh pico and cilantro.

Enjoy!