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Bake the sweet potatoes until tender, then cut in half and scoop out a small portion to create a bowl shape
In a skillet, cook the lean ground beef over medium-high heat until browned
Add the diced onion and minced garlic to the beef and cook until softened
Stir in the tomato paste, beef broth, taco seasoning, and smoked paprika
Simmer the beef filling until the liquid reduces and the flavors combine
Fold in the fresh parsley and lime juice to the beef mixture
Mix together the non-fat Greek yogurt, water, and salt to create the creamy drizzle
Fill each sweet potato bowl with the taco beef filling
Drizzle the creamy yogurt sauce over the top
Top with pico de gallo, guacamole, and extra fresh parsley
Serve immediately