Preheat oven to 375 degrees.
Spray baking sheet with coconut oil cooking spray.
Add chopped sweet potato, russet potato, bell pepper, and onion in a large bowl, sprinkle with chili powder, turmeric, salt, garlic powder, and toss until veggies are well coated by seasonings.
Spread seasoned veggies out on prepared baking sheet, in a single layer. Roast for ten minutes, remove pan, stir veggies, and bake another 10 minutes or until soft.
Meanwhile, cook eggs in skillet on stove top on medium heat. I prefer my eggs over easy, so the yoke is still soft and spills out on the veggies. However, cook them to your preference.
For the Sriracha sauce, add all ingredients to NutriBullet or food processor and blend until a smooth consistency is reached.
Once veggies are cooked, remove from over and divide into two plates or bowls. Top with egg and avocado slices, then drizzle with Sriracha sauce, and sprinkle with finely chopped fresh herbs. Serve!