Preheat the oven to 425 degrees . On a baking sheet, toss sweet potatoes with 1 tablespoon coconut oil and paprika and season with 1/4 teaspoon each salt and pepper. Roast until tender, 25 minutes.
Meanwhile, in a medium saucepan, bring water and quinoa to a boil. Reduce heat, cover and simmer until liquid is absorbed, 15 minutes. Fluff quinoa with a fork, then transfer to a large bowl; add sweet potatoes and combine.
To make vinaigrette, puree olive oil, vinegar, shallot, mustard, thyme and remaining salt and pepper in a blender until smooth. Pour half over quinoa/ sweet potato mixture, tossing to coat.
In a large nonstick skillet, heat remaining coconut oil over medium heat. Add eggs and fry until whites are set but yolks are still soft, 3 minutes.
Divide quinoa/sweet potato mixture among four bowls and top with an egg, walnuts and microgreens. Drizzle with remaining vinaigrette.