Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice sweet potatoes. Toss the diced sweet potatoes with about a tbsp of olive oil or avocado oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet and roast for about 30 minutes, or until golden and tender.

Prepare your veggies: Chop your onion, bell pepper, and zucchini and preheat a large skillet over medium heat. Add a little oil and sauté the onion, red bell pepper, and zucchini until softened, about 5 minutes. Add in your minced garlic to skillet and cook for additional 2 minutes.

Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat if needed.

Add your spices: Stir in the cumin, chili powder, paprika, garlic powder, salt, and pepper. Mix well to coat the meat and veggies in the spices.

Make the Guacamole: In a medium bowl, mash the avocados to your desired consistency. Add the diced tomato, red onion, cilantro, lime juice, garlic powder, salt, and pepper. Stir until combined. Taste and adjust seasoning as needed.

Assemble the Taco Bowls: Divide the roasted sweet potatoes among serving bowls. Top each with a generous scoop of the seasoned beef and veggie mixture, then add a dollop of guacamole.

Garnish with extra cilantro, lime wedges, or a drizzle of hot sauce and jalapeños if you like a little heat!