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Preheat oven to 400°F (200°C).
Place diced sweet potatoes on a baking sheet.
Toss with olive oil, paprika, cumin, garlic powder, salt, and pepper.
Roast for 20–25 minutes, stirring halfway through, until tender and slightly crispy.
Heat olive oil in a skillet over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef and cook until browned, breaking it apart with a spoon.
Stir in cumin, paprika, chili powder, salt, and pepper.
Add black beans and cook for another 3–4 minutes until heated through.
Place chopped kale in a bowl.
Add olive oil, lemon juice, and a pinch of salt.
Massage the kale with your hands for 1–2 minutes until softened.
In a small bowl whisk together olive oil, lemon juice, honey, salt, and pepper.
Add roasted sweet potatoes to the bowl as the base.
Top with beef and black bean mixture.
Add the kale salad on one side.
Arrange avocado slices, tomatoes, and onions.
Sprinkle feta cheese and fresh herbs on top.
Drizzle with lemon olive oil dressing.
Serve warm and enjoy.