1. Prepare the Sweet Potato: Begin by washing and peeling the sweet potato. Cut it into 1/2-inch cubes. In a medium bowl, toss the sweet potato cubes with 1/2 tablespoon of olive oil, salt, and black pepper until evenly coated. The sweet potato should have a light sheen from the oil and be seasoned throughout.

2. Roast the Sweet Potato: Spread the seasoned sweet potato cubes in a single layer on a baking sheet. Roast in a preheated oven at 400 F (200 C) for 15-20 minutes, or until they are tender and slightly caramelized at the edges. They should be easily pierced with a fork and have a golden-brown color.

3. Cook the Eggs: While the sweet potato is roasting, heat the remaining 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Crack the two eggs directly into the pan. Cook them to your preferred doneness – sunny-side up, over easy, or scrambled. For sunny-side up, cook until the whites are set and the yolks are still runny, about 2-3 minutes. For scrambled, stir gently until cooked through but still moist.

4. Saute the Spinach: In the same skillet (or a separate small pan), add the chopped fresh spinach. Saute for 1-2 minutes, or until the spinach wilts down significantly. It should be bright green and tender.

5. Warm the Black Beans: You can quickly warm the rinsed and drained black beans in the microwave for 30-60 seconds, or add them to the skillet with the spinach for the last minute of cooking to warm through.

6. Assemble the Plate: Once all components are ready, arrange them artfully on a plate. Start with a bed of the roasted sweet potato cubes. Place the cooked eggs next to the sweet potato. Add the sauteed spinach and warmed black beans to complete the savory base.

7. Add the Fresh Toppings: Spoon the salsa over the eggs or sweet potato. Arrange the sliced avocado beside the other ingredients. If desired, sprinkle with red pepper flakes for a little kick and fresh chopped cilantro for a burst of freshness. Serve immediately and enjoy your vibrant, macro-friendly meal!