In a large skillet, heat olive oil over medium-high heat. Add sweet potatoes and purple onion, cover and cook for 15 minutes or until tender, stirring every 2-3 minutes. If potatoes begin to brown, turn heat down to medium. Once tender, Add black beans and spinach. Cook just until spinach begins to wilt. Transfer to 2 cup section in meal prep container.
Wipe skillet clean and return to stove over medium-low heat. Drizzle 1 Tbsp olive oil into skillet, add eggs and cream, salt and pepper lightly. Scramble eggs until fluffy. Place in 1 cup portion of meal prep container.
In a small bowl, stir together tomatoes, avocado, green onion, lime juice and cilantro. Spoon over eggs.