1-First Step: Prep the oven and sweet potato Preheat your oven to 425°F. Line a sheet pan with parchment paper and spray it lightly with olive oil spray. Wash and peel 1 small sweet potato, then cut it into 1-inch cubes. Try to keep the pieces close in size so they roast evenly. Toss the cubes with 1 tablespoon extra-virgin olive oil, kosher salt, and black pepper. Spread them out in a single layer on the baking sheet. Give them space so they roast instead of steaming.

2-Second Step: Roast until tender and golden Place the pan in the oven and bake for 25 to 30 minutes. Flip the cubes halfway through so both sides brown well. You want soft centers and lightly crisp edges. If your cubes are smaller, check them a little earlier so they do not overcook. While the potato roasts, get the rest of your ingredients ready. Dice the avocado, measure the cottage cheese, and wash the greens. This keeps the final assembly fast and smooth.

3-Third Step: Scramble the eggs slowly Crack 2 large eggs into a bowl and whisk them with 1 spoonful of the 1/4 cup cottage cheese, along with salt and pepper. The cottage cheese adds extra creaminess and a little protein boost. You do not need to beat it perfectly smooth; a few small curds are fine. Heat a nonstick skillet over low heat with a little olive oil or butter. If needed, spray the pan first so the eggs do not stick. Add the egg mixture and cook gently with a rubber spatula. Stir often and stop when the eggs are almost set. Remove them from the heat while they still look slightly soft, since they will finish cooking from the residual heat.

4-Fourth Step: Wilt the greens Use the same pan, adding a little more oil if needed. Add 1 cup baby spinach or mixed greens and toss just until wilted. This takes only a minute or two. Right before removing them from the pan, stir in fresh lemon juice to taste. The lemon gives the greens a fresh pop that balances the rich eggs and avocado.

5-Final Step: Assemble and finish Build the bowl with a base of the scrambled eggs, roasted sweet potato cubes, remaining cottage cheese, diced 1/2 small avocado, and the sautéed greens. Top with salsa or hot sauce, Everything Bagel seasoning, and red pepper flakes as desired. Taste and add a final pinch of salt or pepper if needed. Serve right away while the eggs are warm and the sweet potato is still soft and golden. If you like bold breakfast flavors, this is a great time to finish with a little extra hot sauce.