4cups (1.25 lb)sweet potatopeeled and cut into ½" cubes
1 ⅓tablespoonsEverything Seasoningdivided
Place an empty baking sheet into the oven and preheat it to 400°F. Peel and chop the sweet potatoes. Toss the chunks with 1 tablespoon avocado oil. Roast for 25 to 30 minutes, turning halfway through. They're done when they're soft on the inside and browning on the outside.
Meanwhile in a medium saucepan, bring quinoa and about 4 cups of water to a boil. Reduce heat and simmer for 15 minutes. Drain the quinoa and stir 1 teaspoon of Everything Seasoning it.
While the sweet potatoes and quinoa are cooking, heat a tablespoon of avocado oil in frying pan. Brown the sausage meat, stirring and chopping up chunks as it cooks.
When everything has about finished cooking, heat third tablespoon of oil in a skillet. Fry the eggs to desired doneness.
To assemble bowls, place quinoa in bottom.
Scatter sweet potatoes over quinoa.
Sprinkle ground sausage over sweet potatoes.
Top each serving with an egg.
Garnish with cherry tomatoes, sliced avocado, and tablespoon of Everything Seasoning.