Place the cubed sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss until evenly coated.

Spread the sweet potatoes in a single layer on the prepared baking sheet.

Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.

While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook for 4 to 5 minutes, breaking it into small crumbles with a wooden spoon.

Add the diced onion and red bell pepper. Cook for 4 minutes, stirring occasionally.

Add the minced garlic and cook for 30 seconds.

Stir in the chili powder, cumin, ½ teaspoon smoked paprika, oregano, ¼ teaspoon salt, and ⅛ teaspoon black pepper until the beef is evenly coated.

Add the tomato paste and cook for 1 minute, stirring to combine.

Add the black beans, corn, and 2 tablespoons water. Cook for 2 to 3 minutes, stirring occasionally, until heated through.

In a small bowl, combine the Greek yogurt, lime juice, 1 tablespoon water, ¼ teaspoon garlic powder, and ⅛ teaspoon salt. Mix with a wire whisk until smooth.

Divide the romaine lettuce and roasted sweet potatoes evenly among 4 serving bowls.

Divide the Southwest beef mixture among the bowls.

Top each bowl with cherry tomatoes and shredded Mexican blend cheese.

Drizzle with the lime yogurt sauce, sprinkle with fresh cilantro, and serve.