Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potato into small, uniform 1/2-inch pieces.
Toss the sweet potato cubes with half of the avocado oil and a pinch of sea salt on the baking sheet.
Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden-brown and tender.
While the potatoes roast, cook the turkey bacon in a non-stick skillet over medium heat until it reaches your desired crispiness, then chop it into small bits.
In the same skillet, add a tiny drop of oil if needed and sauté the spinach until just wilted, then remove it and set aside.
Wipe the skillet clean, add the remaining avocado oil, and pour in the egg whites over medium-low heat.
Once the egg whites are set and opaque, place the sautéed spinach and crispy turkey bacon on one half of the omelette.
Carefully fold the omelette in half and cook for one more minute to ensure it is heated through.
Slide the omelette onto a plate alongside the roasted sweet potatoes and finish by sprinkling the everything bagel seasoning over the top.