Preheat the oven to 425F (220C). Line a baking sheet with parchment paper.

Add the peeled, cubed sweet potato to a bowl and toss with the oil. Season to taste with salt, pepper, paprika, and garlic powder. Place the seasoned potato onto the baking sheet, spreading everything evenly so each piece has space.

Bake until fork-tender, 30 to 40 minutes, flipping the potatoes over halfway through cooking. Set aside.

You can also air-fry them at 390F (200C) for 17 minutes making sure to toss them halfway through.

Add the ground meat. Using a wooden spoon, break it into small chunks as it browns. Cook the meat for about 10 minutes, or until all the liquid has fully evaporated.

Once the meat has browned, reduce the heat to medium-low and add in the onions, garlic, salt, pepper, and chili powder, if using. Cook for a few more minutes or until the onions have softened. Set aside.

Using a food chopper, pass the tomato, cucumber, onion, and jalapeño through, one at a time, until you have a fine dice. Season with salt and stir.

Note: make sure to prep the veggies into smaller pieces so they can easily pass through the food chopper. If you don't own a chopper, you can also take your time and cut everything into small cubes with a knife.

Divide everything equally among four bowls: ¼ of the sweet potatoes, ½ cup ground meat (75 grams after its cooked), ⅛ cup grated cheese (35 grams), and the chopped veg.

Feel free to top with guacamole, sour cream, and lettuce. Enjoy!

If you want to make a light sour cream or yogurt sauce, you can add ⅓ cup of yogurt (or sour cream) to a bowl, add salt (to taste), fresh chopped dill, and a clove of minced garlic. If using sour cream, you can add a touch of water to thin it out. I like to mix it and add to a squeeze bottle.