Blend sauce: In a food processor, blend together chipotles in adobo sauce, greek yogurt, mayonnaise, garlic powder, honey, apple cider vinegar, olive oil and salt together until smooth. Transfer to an airtight container and refrigerate until ready to top bowls.
Roast sweet potatoes: Preheat the oven to 425 F. Line a small sheet pan with parchment paper. Add sweet potatoes, 1 tsp kosher salt, garlic powder, smoked paprika and 1 and ½ tsp olive oil and mix well. Bake for 20-25 minutes, or until the potatoes are golden brown and tender.
Cook mushrooms: In a small non-stick skillet, heat 1-2 tsp olive oil on medium heat and add mushrooms. Season with salt and pepper and cook for 4-5 minutes, or until tender and browned.
Saute kale: Remove mushrooms from skillet and add an additional 1-2 tsp olive oil, if needed. Add kale and cook for 2-3 minutes, or until slightly wilted. Remove from skillet.
Assemble bowls: Arrange sweet potatoes, sauteed mushrooms, wilted kale and soft scrambled eggs into a shallow bowl. Top with avocado and sliced green onions. Drizzle with chipotle sauce, if desired.