Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Dice the Yukon Gold potato into small, uniform cubes and toss them in a bowl with the olive oil, sea salt, black pepper, and garlic powder.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and crispy.
While the potatoes roast, place a non-stick skillet over medium heat and add the ground turkey, breaking it apart with a spatula until fully browned and cooked through.
In a medium-sized bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform and slightly frothy.
Add the fresh baby spinach to the skillet with the turkey and sauté for about 1 minute until the leaves are just wilted.
Reduce the skillet heat to medium-low and pour in the egg mixture, stirring gently and constantly to create soft, tender curds.
Just before the eggs are fully set, sprinkle in the nutritional yeast and fold it through for a savory, cheesy flavor profile.
Remove from heat and serve the egg and turkey scramble immediately alongside the hot roasted potatoes.