Crispy Sweet Potato Burrito Bowls

1. **Prepare the Base:** Peel and cube 2 large sweet potatoes. Toss them in olive oil and sea salt. Spread on a baking sheet and oven bake at 400°F (200°C) for 25-30 minutes, or until tender and slightly crispy.
2. **Prepare the Fajita Veggies:** Slice 2 red bell peppers into strips and thinly slice 1 large red onion. Toss them in taco seasoning. Spread on a separate baking sheet and oven bake at 400°F (200°C) for 25-30 minutes, or until softened and caramelized.
3. **Prepare the Taco Meat:** Cook 1 pound of ground beef, turkey, or vegan crumble as you normally would, browning and crumbling the meat. Towards the end of cooking, stir in shredded cheese until melted to keep it moist.
4. **Assemble the Bowls:** Layer the cooked sweet potatoes, fajita veggies, and taco meat (or vegan crumble) into bowls. Top with fresh cilantro, a dollop of sour cream or Greek yogurt, and a handful of tortilla chips for crunch. Serve immediately.