Preheat your oven to 425°F (218°C) while you wash and cube the sweet potatoes into uniform pieces for even roasting. Toss the cubes with a drizzle of olive oil and a sprinkle of salt, pepper, and paprika. Spread them on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown and crispy, flipping halfway through for even caramelization.

In a non-stick skillet, heat a splash of oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in your choice of ground beef, turkey, or chicken and cook until browned, about 7-10 minutes. Mix in Worcestershire sauce, garlic powder, onion powder, salt, and pepper, letting the flavors meld for another minute before removing it from heat.

In a mixing bowl, combine plain Greek yogurt, mayo, yellow mustard, ketchup, and dill pickle relish. Whisk these ingredients together until the sauce is smooth and creamy, adjusting the consistency with a splash of pickle juice if desired.

Start with a generous layer of fresh romaine lettuce at the bottom of your serving bowls. Next, top the lettuce with the roasted sweet potatoes and the savory cooked meat. Finally, add colorful layers with cherry tomatoes, cucumber slices, red onion, and avocado, before drizzling everything generously with the special sauce.