Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into 1-inch pieces.
Toss the sweet potato cubes with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet.
Rinse and drain the chickpeas. Pat dry and toss with a small amount of olive oil, smoked paprika, garlic powder, salt, and pepper.
Add the chickpeas to a separate section of the baking sheet or on another sheet to roast evenly with the sweet potatoes.
Place the sweet potato and chickpeas in the oven and roast for 25-30 minutes, stirring halfway, until the sweet potatoes are tender and chickpeas crispy.
While vegetables roast, cut the tofu into small cubes. Pan-sear the tofu in a non-stick skillet over medium-high heat until all sides are golden and crispy, about 4-5 minutes.
In a small pot, bring water to a gentle simmer and poach the eggs until the whites are set and yolks remain runny, about 3-4 minutes.
Lightly sauté the spinach in a pan with a splash of water or olive oil just until wilted, about 1-2 minutes.
Assemble the bowl by layering the roasted sweet potatoes, crispy chickpeas, sautéed spinach, and seared tofu. Top with the poached eggs.
Season with additional salt, pepper, or your favorite hot sauce if desired, and serve immediately.