Preheat the oven to 400°F. Chop the sweet potato into bite-sized cubes and transfer to a baking sheet. Drizzle with avocado oil and sprinkle with sea salt. Toss gently until coated. Bake for 20-30 minutes until golden brown.

In a large skillet over medium-high heat, heat the avocado oil. Add chopped onion and sauté until softened, about 3 minutes. Add garlic and ground beef; break beef into smaller chunks. Stir in chili powder and cook until meat is done.

Blend the ingredients for creamy avocado dressing until smooth. Assemble taco bowls with brown rice, greens, roasted sweet potatoes, black beans, cherry tomatoes, and taco meat, then drizzle with the avocado dressing.