Meal Prep Breakfast Bowl with Spicy Sweet Potato Chips

1. For the Spicy Sweet Potato Chips: Preheat oven to 400°F (200°C). Wash and slice 2-3 small sweet potatoes into chip form. In a bowl, toss the sweet potato slices with 1 tablespoon avocado oil, 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon chili powder, ensuring they are evenly coated. Spread the seasoned sweet potato slices in a single layer on a baking sheet. Bake for 20 minutes on one side, then flip and bake for another 20 minutes on the other side. For extra crispiness, broil for a few minutes at the end, watching carefully to prevent burning.
2. For the Boiled Egg: Bring a small pot of water to a rolling boil. Carefully place 1 egg into the boiling water and cook for exactly 7 minutes for a firm but slightly jammy yolk. Immediately transfer the cooked egg to an ice bath or run under cold water to stop the cooking process. Once cooled, peel the egg.
3. For the Sautéed Vegetables: While the chips and egg are cooking, slice or chop zucchini and tomatoes. Heat a small amount of oil in a pan over medium heat and sauté the zucchini and tomatoes until tender-crisp.
4. Assemble the Meal: On a plate or in a meal prep container, arrange the cooked sweet potato chips, the peeled boiled egg, the sautéed zucchini and tomatoes, and half an avocado. Sprinkle the avocado generously with red pepper flakes.
5. Store any remaining components in airtight containers for meal prep.