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Preheat oven to 400°F
Wash and dry the sweet potatoes, then slice them lengthwise in half
Rub the cut sides lightly with olive oil and sprinkle with salt and pepper
Line a baking sheet with parchment paper and place the sweet potatoes cut-side down
Roast for 40-50 minutes, until very tender
Remove from the oven and let them sit cut-side down on the hot parchment for 10-20 minutes
Heat a large skillet over medium-high heat
Add the ground beef and press it into the pan so it browns well
Let it cook 3–4 minutes without stirring to develop a crust
Break it up and continue cooking until deeply browned and slightly crispy
Add garlic and ginger and cook about 1 minute until fragrant
In a small bowl mix gochujang, soy sauce, honey, and water
Pour the sauce into the beef and cook 1–2 minutes, stirring so the sauce coats the crispy beef
Heat chili oil in a skillet over medium heat and crack in the eggs
Fry eggs until whites are set, edges are slightly crispy, and yolks remain runny
Place one roasted sweet potato half in each bowl, caramelized side up
Spoon the crispy gochujang beef over the center
Top with a chili-oil fried egg
Finish with avocado, green onions, sesame seeds, and a drizzle of chili oil if desired