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Preheat the oven to 425°F (220°C).
Wash and peel the sweet potatoes, then cut them into small cubes.
Toss the sweet potatoes with olive oil, salt, pepper, paprika, and garlic powder on a large sheet pan.
Roast in the oven for 35 to 40 minutes, or until tender.
Heat a large skillet over medium-high heat.
Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.
Add the chopped kimchi to the skillet and stir to combine with the pork.
Cook for about 10 minutes, stirring occasionally, until the kimchi is slightly caramelized and the flavors are melded together.
Cook rice according to package instructions or use leftover/microwaved frozen rice.
Divide the cooked rice into bowls.
Add a scoop of the pork and kimchi mixture on top of the rice.
Add lettuce leaves on the side for wraps.
Offer various toppings such as cilantro, sesame seeds, and green onions.
If using sweet potatoes, toss them with the pork and kimchi mixture and top with extra cilantro and sesame seeds.
Serve immediately and let everyone assemble their own bowls or wraps as desired.