Rice: If making rice, start here. Follow the white or cilantro-lime rice recipe linked above for detailed instructions.
Sweet Potatoes: Preheat oven to 425°F (220°C). Add 1/2-inch peeled and diced sweet potatoes to a large sheet pan. Drizzle with olive oil, paprika, garlic powder, salt, and pepper (I use 1 teaspoon salt and 1/2 teaspoon pepper). Toss well to coat. Spread in a single layer and roast until tender, about 30 minutes, flipping every 10 minutes.
Beef: Heat olive oil in a large nonstick skillet over high heat. Add diced onion and sauté for 3-5 minutes, or until golden. Push onions to the edges of the skillet. Add ground beef to the center, sear, crumble, and brown the beef, cooking until the liquid is absorbed into the beef. Stir in chicken broth or water, taco seasoning, tomato paste, and minced garlic. Cook until fragrant (1-2 minutes), then remove from heat. Optional: Stir through well-drained black beans to warm.
Assemble: Divide cooked rice evenly among 4 bowls. Top each bowl with roasted sweet potatoes and the prepared beef mixture. Add your favorite toppings (see note 2). Drizzle with cilantro-lime sauce if desired. Enjoy!
