1. Preheat the oven to 425°F.
2. Add the diced sweet potatoes, red bell pepper, green bell pepper, and red onion to a bowl.
3. Season with avocado oil, garlic powder, onion powder, paprika, black pepper, and salt.
4. Toss well until the vegetables are evenly coated.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast for 30 to 35 minutes, until browned and crispy.
7. While the vegetables roast, cook the breakfast turkey sausage in a skillet over medium heat until no longer pink.
8. Drain any excess fat from the turkey sausage.
9. In a bowl, whisk together the eggs and egg whites.
10. Fold in the shredded cheese.
11. Cook the eggs in a skillet over medium heat, stirring gently until softly scrambled.
12. Season the eggs with salt and pepper.
13. Divide the roasted sweet potatoes and vegetables among meal prep containers.
14. Add the cooked turkey sausage.
15. Add the scrambled eggs.
16. Garnish with sliced avocado and jalapeño if desired.
17. Add optional green onions, diced tomatoes, black beans, Greek yogurt, or cottage cheese if using.

Storage and Reheating

Store the assembled bowls in airtight meal prep containers in the refrigerator for 3 to 5 days.

Reheat in the microwave before serving.

Add avocado fresh or after reheating when possible.

Do not freeze the assembled bowls. Cooked turkey and sweet potatoes can be frozen separately, but the assembled bowls are not recommended for freezing because ingredients like eggs and avocado do not freeze well.