Preheat your oven to 425°F (220°C). Line a baking sheet with parchment for easier cleanup.

Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper until each piece is coated. Spread in a single layer on the baking sheet.

Roast for 15 minutes. Flip the potatoes and roast another 10–15 minutes until edges are golden and centers are tender when pierced with a fork.

While the potatoes roast, heat a skillet over medium. Add the ground beef and break it up with a spatula. Cook until no pink remains and edges are browned — about 6–8 minutes.

Stir in the taco seasoning and 2 tablespoons of water. Reduce heat and simmer 2–3 minutes until the sauce clings to the meat.

Divide roasted sweet potatoes among bowls. Top with the seasoned beef, pico de gallo, guacamole, and sour cream. Garnish with cilantro, lime wedges, or crumbled cheese if desired.