The Modern Nonna

Sweet Potatoes
1 Preheat the oven to 425F (220C). Line a baking sheet with parchment paper.
5 Add the peeled, cubed sweet potato to a bowl and toss with the oil. Season to taste with salt, pepper, paprika, and garlic powder. Place the seasoned potato onto the baking sheet, spreading everything evenly so each piece has space.
6 Bake until fork-tender, 30 to 40 minutes, flipping the potatoes over halfway through cooking. Set aside. 
Ground Meat
8 While the potatoes are baking, warm the oil in a large pan over medium-high heat.
9 Add the ground meat. Using a wooden spoon, break it into small chunks as it browns. Cook the meat for about 10 minutes, or until all the liquid has fully evaporated.
10 Note: When browning ground meat you will notice a lot of water release. You want to cook the meat way past this point until the water has FULLY evaporated and the meat begins to brown and caramelize. You will hear the meat "pop" as it browns. If using ground turkey, it won't have much fat so you won’t see much browning.
11 Once the meat has browned, reduce the heat to medium-low and add in the onions, garlic, salt, pepper, and chili powder, if using. Cook for a few more minutes or until the onions have softened. Set aside.
Chopped Veg
13 Using a food chopper, pass the tomato, cucumber, onion, and jalapeño  through, one at a time, until you have a fine dice. Season with salt and stir. 
14 Note: make sure to prep the veggies into smaller pieces so they can easily pass through the food chopper. If you don't own a chopper, you can also take your time and cut everything into small cubes with a knife.
Assembly
16 Divide everything equally among four bowls: 1/4 of the sweet potatoes, 1/2 cup ground meat (75 grams after its cooked), 1/8 cup grated cheese (35 grams), and the chopped veg. 
18 Feel free to top with guacamole, sour cream, and lettuce. Enjoy!