Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Roast for 30 minutes, flipping every 10 minutes, then toss with corn and black beans to warm.
Heat olive oil in a skillet, sauté onion until golden, add ground beef, cook until browned. Stir in broth, taco seasoning, tomato paste, and garlic; cook until fragrant.
Mix lime zest and juice with mayo, chili powder, paprika, cumin, Sriracha, salt, and pepper to make the sauce.
Divide beef among bowls, top with roasted sweet potatoes, diced avocado, and drizzle with sauce. Add hot honey if desired.
Notes
Feel free to customize toppings and spice levels to your preference.