Preheat oven to 425°F. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 minutes until tender.

In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the ground beef and cook until thoroughly browned, about 5-7 minutes. Drain any excess fat.

Stir the taco seasoning and water into the browned beef. Simmer on low for 3 minutes until the liquid reduces and thickens.

In a small saucepan, warm the black beans and corn over low heat for 5 minutes.

To make the lime crema, whisk together the sour cream, lime juice, and chopped cilantro in a small bowl until smooth.

Assemble the bowls by dividing the roasted sweet potatoes, seasoned beef, beans, and corn among 4 dishes. Drizzle generously with lime crema and serve warm.