Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until onion turns translucent and begins to brown, about 5 to 8 minutes.
Add the garlic and bell pepper and continue cooking until bell pepper begins to brown, about 5 minutes.
Add the beef, seasonings and sea salt, breaking up the beef into desired sized chunks. Cook, stirring occasionally, until beef is cooked through, about 5 to 8 minutes.
Preheat the oven to 400 degrees F.
Spread the chopped sweet potato on a large baking dish and drizzle with oil and sprinkle with chili powder and sea salt. Use your hands to toss everything together until the sweet potato chunks are well-coated in oil and seasoning.
Roast 25 to 30 minutes, turning half-way through, or until golden-brown and soft on the inside.
Add ingredients for the cabbage slaw to a medium-sized mixing Bowl. Massage the cabbage assertively with your hands until it begins to soften, about 3 minutes. Taste for flavor and add more sea salt to taste. Refrigerate until ready to use.
Heat the grain-free tortillas on the stove-top (or in a microwave). Load them up with desired amount of spiced ground beef, roasted sweet potatoes, avocado, cabbage slaw, tomatoes, green onion, queso fresco, and cilantro. Enjoy!