Sweet Potato Taco Bowl with Pico De Gallo and a Creamy Cilantro Lime Crema

1. Preheat your oven to around 400°F (200°C). Wash and cube the sweet potatoes. Place them on a baking sheet, spray with avocado cooking spray, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Roast until tender, about 20-25 minutes, flipping halfway.
2. While the sweet potatoes are roasting, prepare the taco meat. In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat. Add diced onion and minced garlic, cooking until softened. Stir in taco seasoning, Sazón, and 1/2 cup water. Bring to a simmer and cook until the liquid has reduced and the meat is flavored, about 5-7 minutes.
3. Prepare the Pico De Gallo: Dice the Roma tomatoes, red onion, and jalapeño (removing seeds for less heat). Chop the cilantro. Combine all in a bowl with the juice of 1 lime and 1/2 teaspoon salt. Mix well.
4. Prepare the Creamy Cilantro Lime Crema: In a blender or food processor, combine mayonnaise, sour cream, a handful of cilantro, 1 clove garlic, 1/4 cup fresh lime juice, and 1/2 teaspoon salt. Blend until smooth and creamy.
5. Assemble your taco bowls by placing a base of roasted sweet potatoes, topping with taco meat, Pico De Gallo, shredded Mexican blend cheese, and a generous drizzle of the creamy cilantro lime crema.