Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into bite-sized cubes, and toss with olive oil, smoked paprika, salt, and pepper.

Spread the sweet potatoes on a baking sheet and roast for 15 minutes. Flip and continue roasting for another 10-15 minutes until golden and tender.

While the sweet potatoes roast, heat a skillet over medium heat, add the ground beef, and cook until browned, about 5-7 minutes. Add taco seasoning and 2 tablespoons of water; let simmer for 2-3 minutes.

Prepare toppings by chopping ingredients for pico de gallo and mashing avocados with lime juice and salt for guacamole.

Assemble the taco bowls by layering roasted sweet potatoes, ground beef, pico de gallo, guacamole, and sour cream.

Garnish with fresh cilantro, jalapeños, or lime juice if desired, and serve immediately.