Preheat the oven to 400 degrees Fahrenheit. Chop the sweet potato into bite-sized cubes and transfer to a baking sheet. Drizzle with avocado oil and sprinkle with sea salt. Use your hands to toss the sweet potatoes in oil and salt until coated.

Bake on the center rack of the preheated oven for 20-30 minutes, or until the sweet potatoes are golden brown and reach your desired level of doneness.

Heat the avocado oil in a large skillet over medium-high on the stove top. Add the chopped onion and sauté, stirring occasionally, until softened, about 3 minutes.. Add in the fresh garlic and ground beef. Use a rubber spatula or wooden spoon to break the ground beef into smaller chunks. Stir in the chili powder and continue cooking until ground beef is cooked through.

Blend the creamy avocado dressing ingredients in a blender until smooth (recipe linked above).

Load up taco rice bowls with cooked brown rice (or white rice), chopped greens, roasted sweet potatoes, black beans, cherry tomatoes, and taco meat. Drizzle the bowls with the creamy avocado dressing and serve! Include your favorite toppings like salsa or grated cheese too!