Using a large pan, heat the avocado oil over medium heat. Once the oil is shimmering, add the hot dogs. Cook for a few minutes on each side, until the hot dogs are crisp on all sides. Remove from the pan and set aside.

Add more oil if needed, and add the onion to the pan. Saute for 3-4 minutes or until the onions are lightly translucent.

Add the carrots and sweet potato to the pan and saute for 8-10 minutes, stirring often to avoid burning and evenly cooking the vegetables. Lightly salt midway through the cooking time and add pepper and garlic powder if desired. Add an extra tablespoon of oil during cooking if needed. The vegetables should be soft and lightly crisp.

Reduce the heat and add the cooked hot dogs to the pan. Stir to combine and reheat the hot dogs.

Serve topped with green onion.