Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then roast for 20-25 minutes until tender and browned.
While the potatoes roast, cook the turkey bacon in a non-stick skillet over medium heat until it reaches your desired level of crispiness.
Remove the bacon from the pan, chop it into bite-sized pieces, and set it aside.
In the same skillet, add a splash of the remaining oil if needed and sauté the baby spinach until just wilted, then remove and set aside.
Wipe the skillet clean, add the remaining avocado oil, and pour in the egg whites, cooking over medium-low heat until the edges are firm.
Place the chopped bacon, sautéed spinach, and crumbled goat cheese on one half of the egg whites.
Carefully fold the other half of the omelette over the filling and cook for one additional minute to warm through.
Slide the omelette onto a plate and serve immediately alongside the roasted sweet potatoes.