Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper. Cube sweet potatoes evenly into 1-inch pieces, toss them in olive oil, salt, and pepper. Spread them in a single layer on the baking sheet and roast for about 25 minutes, flipping halfway through.

While the sweet potatoes are roasting, heat a skillet over medium heat and add a drizzle of olive oil. Slice your peppers and onions, then sauté them in the hot skillet for about 5-7 minutes until tender and caramelized.

In the same skillet, cook your bacon over medium heat until crispy, about 6-8 minutes. Transfer to a plate lined with paper towels to drain excess grease.

Crack the eggs into a bowl and whisk lightly for scrambling, or keep them whole for poaching. Cook eggs in the skillet over low heat for about 4-5 minutes or poach in simmering water for 3-4 minutes.

Layer the ingredients in a bowl starting with roasted sweet potatoes, followed by sautéed peppers and onions, crumbled bacon, and cooked eggs.

Top the bowl with sliced avocado, cilantro, crumbled feta cheese, and drizzle with sriracha sauce. Serve immediately.