Preheat oven to 475 F. Mix all the veggie ingredients together in a large bowl. Pour on a baking sheet (I like to use a Silpat) in a single layer and bake for 45-50 minutes, stirring halfway through. Remove from the oven when the potatoes are crispy. Portion evenly into four meal prep bowls.

In a medium bowl, whisk eggs with salt, pepper, and garlic powder.

In a non-stick skillet, heat butter over low heat. Let the butter roll around the pan until it coats the bottom.

When the butter just begins to bubble, pour the eggs into the pan. Wait until the edges start to set, and then use a rubber spatula to pull the edges of the eggs towards the center of the pan and let the liquid eggs move to the bottom of the pan to be cooked.

Continue the process for about 2 minutes, or until the eggs are NEARLY cooked, NOT all the way cooked. The edges of the egg curds should be soft and maybe even a little liquidy looking. You want them about 30 seconds from fully cooked eggs, this way they do not overcook when you reheat the breakfast bowls. Note: If serving immediately, feel free to fully cook the eggs.

Remove from heat and portion evenly into meal prep bowls.

In a small bowl, combine beans, cayenne pepper and garlic powder until well mixed. Portion evenly between four meal prep bowls.

Make sure to store in airtight meal prep containers in the refrigerator and eat within 4 days. Remove fruit and reheat for 2 minutes with the lid off but covering the container. Top with salsa and avocado.