Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper in a large mixing bowl. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway until tender and caramelized.

Heat a skillet over medium heat. Add the ground beef, breaking it apart, and cook for 6-8 minutes until browned. Drain excess fat, then add taco seasoning and 2 tablespoons of water. Simmer for 2-3 minutes until the mixture thickens.

Chop ingredients for toppings: dice tomatoes, onions, and jalapeños for pico de gallo, then mash avocados with lime juice and salt for guacamole. Set aside.

In each serving bowl, layer with roasted sweet potatoes, followed by seasoned beef, pico de gallo, guacamole, and a dollop of sour cream.

Optionally, serve with tortilla chips, over greens or rice, and garnish with cilantro and lime wedges.