Prep and preheat: Heat your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup. Peel and cube the sweet potatoes into 3/4-inch pieces so they cook evenly.

Season the potatoes: Toss the cubes with 1–2 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin, and 1 teaspoon smoked paprika. Add a small pinch of cinnamon if using.

Roast: Spread the potatoes in a single layer. Roast 20 minutes, stir, then roast another 10–15 minutes until browned and tender with crisp edges.

Cook the beef: While potatoes roast, heat a large skillet over medium-high. Add 1 tablespoon oil, then the onion and bell pepper. Cook 3–4 minutes until softened.

Brown and season: Add the ground beef, breaking it up. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon chili powder, 1 teaspoon cumin, and 1 teaspoon smoked paprika. Cook 6–8 minutes, stirring, until browned and no longer pink.

Add garlic and finish: Stir in the minced garlic and cook 30–60 seconds until fragrant. Squeeze in the juice of half a lime and a handful of chopped cilantro. Taste and adjust salt or spices as needed.

Make a quick sauce: In a small bowl, mix 1/2 cup Greek yogurt or sour cream with a squeeze of lime, a pinch of salt, and a few drops of hot sauce. Thin with a splash of water if needed for drizzling.

Prep toppings: Slice green onions and avocado. Rinse and drain black beans if using. Set out spinach or cabbage for the base.

Assemble bowls: Add a handful of spinach or cabbage to each bowl. Top with roasted sweet potatoes, a scoop of the seasoned beef, and extras like black beans, corn, avocado, green onions, and cilantro.

Finish and serve: Drizzle with the lime yogurt sauce. Add an extra lime wedge and a sprinkle of smoked paprika or chili flakes if you like heat.