Preheat your oven to 400°F (200°C).

Arrange sweet potato slices in a single layer on a parchment-lined baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes, or until the edges are golden brown and tender.

In a blender, combine egg yolks, fresh lemon juice, and a pinch of salt. Blend on low speed while slowly drizzling in melted unsalted butter until thick and creamy. Add chipotle in adobo and blend until smooth.

Fill a medium saucepan with water and add a splash of vinegar. Bring to a gentle simmer. Create a whirlpool and carefully add the eggs, poaching for 3-4 minutes until the whites are set and yolks remain runny. Drain using a slotted spoon.

To assemble, start with the roasted sweet potatoes on each plate. Layer with chorizo or plant-based chorizo, then avocado slices. Top with poached eggs, drizzle with hollandaise, garnish with cilantro, and add lime wedges.