Preheat your oven to 400°F (200°C). Slice sweet potatoes into ½-inch rounds and arrange them on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Roast for 20–25 minutes until golden and tender, flipping halfway through for even cooking.

In a blender, combine egg yolks, lemon juice, and a pinch of salt. Melt unsalted butter and slowly drizzle it into the blender while blending on medium speed until thick and creamy. Add chipotle in adobo and blend until smooth, then keep warm.

Bring water to a gentle simmer in a medium saucepan and add a splash of vinegar. Crack each egg into a ramekin, gently swirl the simmering water, and add the eggs one at a time. Poach for 3–4 minutes until the whites are set but yolks remain runny. Carefully remove with a slotted spoon and drain on paper towels.

Layer roasted sweet potato slices on serving plates. Top each with chorizo or vegetarian option, add creamy avocado slices, poached eggs, and drizzle warm chipotle hollandaise. Garnish with cilantro and lime wedge if desired.