Preheat your oven to 425°F . Toss the sweet potato fries with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread into a single layer and bake for 25–30 minutes , flipping halfway through, until crispy.

Season the steak with garlic powder, smoked paprika, salt, and pepper. Heat avocado oil in a large skillet over medium-high heat. Sear the steak for 1-2 minutes per side , until browned and cooked to your preferred doneness. Let rest for a few minutes before serving.

Blend together the Greek yogurt, chipotle peppers, adobo sauce, lime juice, garlic, salt, and enough water to reach a smooth consistency.

Divide the crispy sweet potato fries among four bowls or plates. Top with shredded cheddar while the fries are still hot so the cheese melts. Add the steak bites, avocado, cilantro, and green onions. Finish with a generous drizzle of the chipotle crema.