Preheat oven to 375°F
Cut Brussels sprouts in half. Cut sweet potatoes into cubes that are approximately the same size as the Brussels sprouts.
Place Brussels sprouts and sweet potato on a baking sheet. Drizzle with olive oil and salt and pepper to taste. Toss to coat the vegetables in olive oil and seasoning.
Put baking sheet in oven and roast until the vegetables are golden brown on the edges, or about 30 minutes.
About 5 minutes before the roasted vegetables are done, cook two large Eggland’s best eggs in your preferred style. (I did sunny side up.)
Place a bed of arugula in a large bowl. Top with quinoa, roasted vegetables, and avocado slices. Finish by placing the eggs on top.