Preheat the oven to 200 degrees Celsius.
Put the sweet potato slices on a parchment covered baking sheet and roast in the oven for 10-15 minute (depending how thick they are) until soft.
Meanwhile peel, pit and mash the avocados and combine with lemon juice. Add salt and pepper according to taste.
Bring water to a boil in a medium sized pot together with the vingear (if using)
I cook one egg at a time. Start by cracking one egg into a small bowl.
When the water starts to boil, lower the heat and wait until the water just shimmers.
Using a whisk or a wooden spoon create a swirl/whirpool in the water.
Gently slip the egg into the shimmering water. Let it cook for 3-5 minutes, depending on how runny you prefer your eggs.
Remove the egg with slotted spoon and drain well.
Repeat with the remaining eggs.
When the sweet potatoes are done place on plates, top with the mashed avocado, crumbled feta cheese, pomegranate seeds, poached eggs.
Top with lemon pepper seasoning and beetroot sprouts.
Serve immediately while warm.