Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.

In a medium bowl, mix together chili powder, smoked paprika, ground cumin, kosher salt, dried oregano, garlic powder, onion powder, and cayenne pepper.

Place the cubed sweet potatoes in a bowl, drizzle with vegetable oil, toss with half of the seasoning mix, and spread on the baking sheet. Roast for 15-20 minutes.

While roasting, heat a skillet over medium-high heat and cook the ground beef for about 5-7 minutes, breaking it apart until no longer pink.

Add black beans and fresh corn (if using) to the skillet with beef, sprinkle in the remaining seasoning mix, and cook for another 3-5 minutes.

Once sweet potatoes are roasted, assemble your bowl with a portion of sweet potatoes, topped with beef and bean mixture, cherry tomatoes, and avocado.

Garnish with sour cream or Greek yogurt, and serve warm.