Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated.

Spread sweet potatoes in a single layer on the prepared sheet.

Roast for 15 minutes, use a spatula to flip the cubes, then roast for another 10 to 15 minutes until the edges are golden and the centers are tender.

While the potatoes roast, heat a skillet over medium heat.

Add the ground meat and cook, breaking it up with a spoon, until no pink remains.

Drain excess fat if needed.

Stir in the taco seasoning with a splash of water, then simmer for 2 to 3 minutes so the flavors meld and the sauce thickens slightly.

For lentils, cook them separately and toss with seasoning.

Divide the roasted sweet potatoes among bowls.

Top each bowl with the seasoned meat or lentils, pico de gallo, guacamole, and sour cream.

Sprinkle with cilantro and serve with lime wedges.