Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes, tossing them with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 15 minutes, then flip and roast another 10-15 minutes until golden.

In a skillet over medium heat, add ground beef, breaking it apart. Cook for 5-7 minutes until browned. Drain excess fat, add taco seasoning and 2 tablespoons of water, and simmer for 2-3 minutes.

Prepare toppings by mixing diced tomatoes, onion, cilantro, lime juice, and salt for pico de gallo. Mash ripe avocados with lime juice and salt for guacamole.

Assemble bowls with roasted sweet potatoes as the base, topped with seasoned ground beef, pico de gallo, and guacamole. Add sour cream as desired.

Garnish with cilantro and serve with lime wedges and tortilla chips for scooping.