Prepare the Tomato Avocado Salad:

1. In a medium bowl, combine the diced avocado, halved cherry tomatoes, minced red onion, and chopped cilantro.
2. Drizzle with grapeseed or avocado oil, and add the grated lime peel and lime juice.
3. Season with salt to taste. Mix gently and set aside to let the flavors meld while preparing the rest of the bowl.

Cook the Sweet Potato and Zucchini:

1. Heat 2 tablespoons of grapeseed or avocado oil in a large skillet over medium heat.
2. Add the sweet potato cubes and cook, stirring occasionally, for about 8-10 minutes, until they begin to soften.
3. Add the zucchini cubes to the skillet and continue to cook for another 5-7 minutes until both the sweet potato and zucchini are tender.
4. Season with ground cumin, coriander, chili powder, garlic powder, cayenne pepper (if using), and salt and pepper to taste.
5. Toss the vegetables to evenly coat them in the spices and cook for an additional 2 minutes.
6. Once cooked, remove from heat and set aside.

Make the Scrambled Eggs:

1. In a separate pan, heat 1 teaspoon of grapeseed or avocado oil over medium-low heat.
2. Pour in the beaten eggs and cook, stirring gently, until just set.

Assemble the Breakfast Bowl:

1. Divide the cooked sweet potato and zucchini mixture into bowls.
2. Top each bowl with a portion of scrambled eggs and a generous scoop of the tomato avocado salad.
3. Garnish with fresh cilantro leaves and a drizzle of Mexican-style hot sauce if desired.

Serve and Enjoy:

1. Serve the breakfast bowls immediately and enjoy the combination of hearty vegetables, creamy eggs, and fresh salad.
2. It’s a balanced, nutritious meal to kickstart your day!