Preheat your oven to 450ºF and line a half sheet pan with parchment paper.

Toss the diced sweet potatoes in the olive oil and seasoning blend. Transfer to the sheet pan in an even layer and bake for 25-30 minutes or until the potatoes are fork tender and slightly browning around the edges.

While the potatoes are in the oven, mix the gochujang, coconut aminos, rice vinegar, toasted sesame oil, black pepper, and water together. Set aside.

Heat a large skillet over medium-high heat with 1 teaspoon of olive oil. Once hot, add the ground beef and leave it untouched for 3-4 minutes to brown one side. Once a nice crust has formed, break the beef apart and fully cook.

Once the ground beef is cooked, add the sauce and cook for 2-3 minutes until the sauce coats the beef. Reduce the heat to low and simmer until the sweet potatoes are ready. Add a teaspoon or two of water if needed as the beef simmers.

Salt to taste before serving the ground beef and sweet potatoes with kimchi, cucumber salad, and other sides (see post above for instructions), if desired.