Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Peel and cube the sweet potatoes into bite-sized pieces. Toss them in 1 tablespoon of olive oil, along with salt and pepper, then spread them evenly on the prepared baking sheet.

Roast the sweet potatoes for about 25-30 minutes or until golden brown and tender, flipping halfway through.

While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add your choice of ground beef or plant-based protein, along with the diced bell pepper and thinly sliced onion, cooking until browned.

Once the sweet potatoes are done, layer them in your bowls with the cooked protein mixture. Top each bowl with fresh avocado slices and drizzle with your favorite sauce.

Optional: Top with fresh cilantro for added freshness.