Preheat the oven to 375°F (190°C). In a mixing bowl, toss the diced sweet potatoes with olive oil, smoked paprika, ground coriander, and salt until evenly coated.

Spread the sweet potatoes on a parchment-lined baking sheet in a single layer. Roast for 25 minutes, turning once halfway through, until golden and tender. Set aside.

While the sweet potatoes are roasting, heat the olive oil in a skillet over medium heat. After 90 seconds, when the oil is hot, add the diced onions and cook for 4 minutes, stirring occasionally, until softened. Add the cherry tomatoes and garlic and cook for 3 minutes, until the tomatoes begin to soften.

Stir in the minced chipotles, pinto beans, water, and salt. Simmer for 6 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and cover to keep warm.

Cook the frozen hash browns and vegan bacon (if using) according to package directions, or pan-fry them over medium heat until crisp on both sides. Set aside.

If using Just Egg, melt the butter in a nonstick skillet over medium heat. After 90 seconds, pour in the Just Egg and add the salt. Cook, stirring frequently, for 6 to 8 minutes until the mixture is scrambled and set to your desired level of firmness. Remove from heat. If using scrambled tofu, prepare one batch following my recipe.

To assemble, divide the roasted sweet potatoes, beans, and vegan scrambled eggs into 4 bowls. Place a cup of baby arugula and 1 hash brown into the corners of each bowl, along with 2 strips of vegan bacon if using, and slices of avocado.

Spoon salsa and sour cream over the top, then garnish with chives and chopped parsley. Serve immediately.