Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and scrub the sweet potato, then slice it into ¼-inch thick rounds. Place them on the baking sheet and lightly brush with olive oil. Season with a pinch of salt, pepper, and garlic powder if desired.
Roast the sweet potato rounds in the oven for about 20-25 minutes, flipping halfway through, until they are crispy on the edges and tender inside.
While the sweet potato is roasting, heat a skillet over medium heat. Add the lean ground turkey, seasoning with salt and pepper. Cook until the turkey is browned and fully cooked, breaking it up into small crumbles.
In a small bowl, whisk the egg whites. Pour them into a non-stick pan over medium heat and cook gently, stirring frequently, until they are softly scrambled and set.
To assemble, place the roasted sweet potato rounds on a plate. Top each round with a spoonful of cooked ground turkey, then add a dollop of scrambled egg whites.
Finish with a drizzle of extra olive oil and top with a spoonful of fresh salsa. Serve immediately and enjoy your protein-packed, crispy loaded sweet potato!