Preheat your oven to 400°F. Peel and cube the small sweet potato into bite-sized pieces, toss lightly with a pinch of salt, pepper, and a minimal spray or drizzle of olive oil, and spread on a baking sheet.
Roast the sweet potato in the oven for about 20-25 minutes, or until tender and lightly golden, stirring halfway through for even cooking.
While the sweet potato roasts, slice the turkey sausage links into rounds or crumble them if preferred.
Heat a non-stick skillet over medium heat with a teaspoon of olive oil. Add the turkey sausage and sauté until lightly browned.
Add the egg whites to the skillet with the sausage, season with garlic powder, paprika, salt, and pepper, and gently scramble until the egg whites are just set.
In a separate pan, quickly sauté the spinach over medium heat (using a few drops of water or extra sprinkle of olive oil if desired) until wilted, about 1-2 minutes, seasoning with a pinch of salt and pepper.
Plate the egg white and turkey sausage scramble alongside the roasted sweet potato cubes and a serving of sautéed spinach.
Serve warm and enjoy your nutrient-packed, balanced breakfast!