Paprika Roasted Sweet Potato & Pico de Gallo Breakfast Plate

1. Cube the sweet potatoes. Season them with salt, pepper, and lots of paprika. Toss with some olive oil. Roast at 375°F (190°C) for about 30 minutes until tender and slightly caramelized.
2. While sweet potatoes are roasting, prepare the pico de gallo: Halve the cherry tomatoes. Finely chop the jalapeño, cilantro, and white onion. Combine these ingredients in a bowl. Season with a little sea salt and a squeeze of lemon juice.
3. Fry an egg to your liking and cook bacon until crispy.
4. Assemble your plate with the paprika roasted sweet potatoes, fried egg, cherry tomato pico de gallo, and bacon.