Preheat your oven to 425°F (220°C). In a large bowl, toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through.

While the sweet potatoes roast, heat a skillet over medium heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess fat if desired, then add taco seasoning and 2 tablespoons of water. Simmer for 2-3 minutes.

In a medium bowl, combine diced tomatoes, onion, minced jalapeño, cilantro, and lime juice to prepare pico de gallo. Mix gently until combined.

Mash avocado in a small bowl with lime juice and a pinch of salt for guacamole. Aim for a smooth texture with a few chunks.

Assemble your bowl starting with roasted sweet potatoes, add seasoned ground beef, pico de gallo, and guacamole. Drizzle with sour cream and add optional toppings.

Serve immediately while warm. Enjoy with tortilla chips on the side for an interactive meal.