Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper and lightly coat with olive oil or nonstick cooking spray.
In a large bowl, combine sweet potatoes, zucchini, corn, beans, and onion. Drizzle with 1 tablespoon olive oil and sprinkle with garlic powder, paprika, and sea salt. Toss to coat, then place on prepared baking sheet.
Roast vegetables in preheated oven for 30 minutes, then stir to prevent burning. Return to oven and roast for 20 to 30 minutes more, until sweet potatoes are golden brown.
Carefully remove baking sheet from oven and, using a spoon or spatula, make six wells. Crack an egg into each well and return baking sheet to the oven. Bake for an additional 8 to 10 minutes, until eggs are cooked to desired consistency.
Garnish with parsley and avocado before serving.