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

Toss the cubed sweet potatoes with 1 tablespoon olive oil, a generous pinch of salt and a few grinds of black pepper so they are evenly coated. Spread them in a single layer on the prepared baking sheet.

Roast the sweet potatoes for 20–25 minutes, tossing once halfway through, until the edges are browned and the cubes are tender when pierced with a fork. Remove from the oven and set aside to cool slightly.

While the potatoes roast, heat a large skillet over medium-high heat and add 2 tablespoons neutral oil. Once shimmering, add the ground meat or plant-based crumble and break it up with a spatula into small pieces.

Season the crumbles with 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and black pepper to taste. Continue cooking until browned and crisp in places, about 7–10 minutes. Taste and adjust seasoning. If the mixture seems dry, splash in a tablespoon of water and stir.

While the crumble cooks, make the sauce: whisk together 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon ketchup, 1 tablespoon apple cider vinegar, 1 teaspoon honey or maple syrup, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder. Add salt and pepper to taste. If the sauce is too thick, whisk in a teaspoon or two of water until it reaches a drizzle-able consistency.

Prepare produce: shred 2 cups lettuce, dice the tomatoes and finely dice the red onion if using. Place these components in separate bowls for easy assembly.

To assemble each bowl, divide the roasted sweet potato cubes among four bowls as the base. Top with a generous portion of the seasoned crumbled meat, then add shredded cheese, shredded lettuce, diced tomatoes and a few spoonfuls of the creamy sauce. Garnish with chopped cilantro or parsley and sliced pickles if desired. Finish with a lime wedge on the side for squeezing.

Serve immediately so the warm roasted sweet potato and crumbles contrast with the cool lettuce and sauce. Leftovers can be stored but will change texture; follow the storage and reheating guidance for best results.