Preheat oven to 200°C (390°F).
Toss potato cubes with olive oil, paprika, salt, and pepper. Spread on a baking tray and roast for 25–35 minutes until golden and crispy.
Heat olive oil in a pan. Sauté onion until soft, then add garlic and cook for 30 seconds.
Add ground beef and cook until browned. Drain excess fat if needed.
Stir in tomato paste, paprika, cumin, oregano, salt, and pepper. Add a little water to create a slightly saucy texture. Simmer for 3–5 minutes.
Assemble the bowl: start with roasted potatoes, add taco filling, then layer fresh toppings like lettuce, tomato, corn, and avocado.
Finish with cheese and your choice of sauce. Serve warm.
