In a medium saucepan, boil water, then add the cubed sweet potato and cook for about 5 minutes, or until they are slightly softened. Drain well.
Add the canola oil to a large skillet and heat over medium high. Add the sweet and russet potato and cook until they begin browning, around 5 minutes.
Add the green and red bell pepper, sprinkle with the salt, pepper, and garlic powder, then continue cooking for another 5 minutes. Add the green onions and cook for an additional minute.
Whisk together the eggs and milk for a few minutes while the vegetables are cooking, then pour into the skillet. Stir around as the eggs cook, for about 2 or 3 minutes, or until set and fluffy. Sprinkle with the chili powder, remove from heat, and garnish with the avocado and cilantro. Serve immediately.