Preheat the oven to 425°F (220°C).
In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
While the sweet potatoes roast, heat a large skillet over medium-high heat.
Add the ground beef to the skillet, breaking it apart with a spatula.
Cook the beef for 6-8 minutes until browned and cooked through, seasoning with 1/4 teaspoon salt and 1/4 teaspoon black pepper during cooking.
Drain any excess fat from the skillet, then stir in ground cumin and cook for an additional 1 minute.
Remove the skillet from heat.
In a small bowl, mix the Greek yogurt, lime juice, and chopped cilantro to make a sauce; set aside.
To assemble each bowl, divide the cooked quinoa evenly among four bowls.
Top each with roasted sweet potatoes, cooked ground beef, chopped spinach, cherry tomatoes, and red onion.
Drizzle each bowl with the cilantro-lime yogurt sauce.
Serve immediately and enjoy.