Brunch Bowl with Roasted Potatoes, Scrambled Eggs & Bacon

1. Preheat your oven to 400F (200C).
2. For the roasted potatoes: Wash and dice the 5 large gold potatoes. In a bowl, toss the diced potatoes with 1/4 cup olive oil, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp parsley, and salt & pepper to taste. Spread them in a single layer on a baking sheet. Bake for 30 minutes, or until golden brown and tender, flipping halfway through.
3. For the crispy bacon: While the potatoes are baking, arrange the bacon on a separate baking sheet. Bake in the preheated oven at 400F (200C) for 18 minutes, or until desired crispiness is achieved. Drain on a paper towel-lined plate.
4. For the scrambled eggs: Whisk eggs with a little Greek yogurt (to make them fluffy), and a pinch of salt and pepper. Cook in a non-stick pan over medium heat, stirring occasionally, until fluffy and cooked through.
5. Assemble your brunch bowl: Divide the roasted potatoes, scrambled eggs, and crispy bacon among bowls. Slice the avocado and add to the bowls. Top with your favorite salsa.