Preheat oven to 425°F. Spread the diced sweet potatoes on a baking sheet and toss with 1 tablespoon olive oil and 1 tablespoon taco seasoning until evenly coated. Roast for 45 minutes, stirring once or twice, until tender with caramelized edges.

While the sweet potatoes roast, add the ground beef and diced onion to a skillet and cook until browned, breaking it up as it cooks. Drain excess grease if needed. Stir in the garlic and cook for another 30 seconds.

Stir in the remaining 1 tablespoon taco seasoning and water. Let simmer for 3 to 5 minutes until thickened and well coated.

To assemble, divide the roasted sweet potatoes among bowls and top with the seasoned ground beef.

Finish with shredded cheese, sour cream, guacamole, street corn salad, seasoned black beans, cilantro, tomatoes, green onions, and a squeeze of fresh lime juice.