Preheat and prep potatoes: Preheat the oven to 400°F and line a large sheet pan with parchment paper. Cut the sweet potatoes into cubes no bigger than 1/2 inch so they roast evenly.

Season and roast: Toss the sweet potatoes with 1 tablespoon of olive oil, salt and pepper, then spread them in a single layer with space between pieces. Roast for 25 to 30 minutes, flipping halfway, until the edges are deep brown and caramelized.

Brown the ground beef: While the potatoes roast, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until no pink remains, about 7 minutes.

Cook onion and garlic: Add the diced onion and garlic to the skillet with the beef. Cook for 3 to 4 minutes, stirring often, until the onion softens and turns translucent.

Add the spices: Stir in the cumin, smoked paprika and chili powder, along with salt and pepper to taste. Cook for 1 minute until the spices become fragrant.

Stir in beans and corn: Add the black beans and corn to the skillet and stir to combine. Cook for 3 to 4 minutes until everything is heated through.

Make the yogurt sauce: In a small bowl, whisk the Greek yogurt with the lime juice and a pinch of salt until smooth. Thin with a splash of water if you prefer a looser sauce.

Assemble the bowls: Divide the roasted sweet potatoes among four bowls, then top with the ground beef mixture. Drizzle each bowl with the lime yogurt sauce.

Garnish and finish: Sprinkle each bowl with chopped cilantro and sliced green onions. Serve while the beef and potatoes are warm.