Preheat the oven to 425°F. Toss the sweet potato cubes with the olive oil, smoked paprika, and half the salt; roast 25 minutes, flipping once, until browned at the edges.

Brown the turkey sausage in a large skillet over medium-high, breaking it up, 5 to 6 minutes. Stir in the spinach until just wilted, then move everything to a plate.

Whisk the eggs with the remaining salt and the pepper. Scramble in the same skillet over medium-LOW, stirring slowly, and stop while they're still glossy — they'll finish in the reheat.

Divide the sweet potatoes, sausage-spinach mixture, and eggs among 4 containers. Scatter the cheddar over the warm eggs so it melts slightly.

Refrigerate. At serving time: 90 seconds in the microwave, then half a sliced avocado and hot sauce on top.