1. 1. Preheat your oven to 425°F.

2. 2. In a large bowl, mix the diced sweet potatoes with olive oil, chili powder, smoked paprika, and salt. Make sure each piece is well-coated for maximum flavor.

3. 3. Arrange the sweet potatoes in a single layer on a lined baking sheet.

4. 4. Cook for 25–30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized.

5. 5. Place a large skillet over medium-high heat and allow it to heat up for a few minutes.

6. 6. Break up the ground beef into the skillet. Cook for about 6–8 minutes or until browned, stirring occasionally.

7. 7. Once browned, add chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir for another 1–2 minutes until the spices adhere to the beef and release their aroma.

8. 8. Start with a base of roasted sweet potatoes in each bowl.

9. 9. On one side, add a generous scoop of your seasoned taco beef.

10. 10. Add a scoop of pico de gallo, followed by guacamole, a dollop of Greek yogurt or sour cream, and a sprinkling of fresh cilantro.

11. 11. Serve each bowl with lime wedges for an extra squeeze of fresh brightness just before diving in!