Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized pieces. Toss with 2 tablespoons of olive oil, 1-1/2 teaspoons of paprika, 1 teaspoon of garlic powder, and salt and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. If using, add onions and sauté until translucent, about 3-4 minutes. Add ground beef, breaking apart, and cook until browned, about 5-7 minutes.
Add chicken broth (or water), taco seasoning, tomato paste, and minced garlic to the skillet. Stir and simmer for about 5 minutes until the mixture thickens slightly.
Add the roasted sweet potatoes to the skillet with the beef mixture. Stir in frozen corn and drained black beans, mixing until well combined.
Prepare toppings by dicing the avocado. In a small bowl, mix Greek yogurt (or mayo), lime juice, chili powder, paprika, cumin, and Sriracha for the dressing.
To serve, spoon the beef and sweet potato mixture into bowls. Top with diced avocado and drizzle with yogurt dressing. Optionally, drizzle with hot honey for added sweetness.
