Preheat your oven to 400°F (200°C). This helps in getting those sweet potatoes nice and crispy.

Toss the diced sweet potatoes in olive oil, cumin, paprika, salt, and pepper. Spread them out on a roasting pan in a single layer and roast for about 20-25 minutes until they are golden and tender, tossing halfway through.

While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the diced onion and bell pepper, cooking until softened (about 3-4 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.

Crumble the ground beef into the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Stir in the black beans and let everything heat together for a couple of minutes. Adjust seasonings to your liking, adding more salt, pepper, or spices as desired.

Once the sweet potatoes are done roasting, scoop a generous amount into a bowl. Top with the savory beef and bean mixture.

Garnish with fresh cilantro and a dollop of sour cream if desired.