Preheat the oven to 425°F (220°C). High, dry heat will quickly caramelize the sweet potato’s sugars, producing crunchy, golden edges while keeping the centers tender — the textural contrast is crucial for this bowl.

Peel (optional) and cut the sweet potato into 1/2-inch (1.2 cm) cubes. Cut pieces uniformly so they roast evenly; uneven pieces lead to some overcooked and some undercooked bites.

Toss the cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon salt and a pinch of black pepper on a rimmed baking sheet in a single layer. Use a rimmed sheet so the steam escapes and the cubes can crisp; crowding causes steaming instead of roasting.

Roast the sweet potato for 25–30 minutes, flipping once at the 12–15 minute mark. Flip to expose new surfaces to the hot sheet and to encourage even browning; roast until edges are caramelized and centers are tender when pierced with a fork.

While the sweet potato roasts, heat a 10-inch (25 cm) skillet over medium-high heat. Crumble in the 150 g ground pork chorizo (no added oil). Cooking chorizo in a hot pan quickly renders its fat and crisps the outside for concentrated flavor; start hot so it sears rather than steams.

Cook the chorizo, breaking it into bite-sized pieces with a spatula, until well browned and the fat has rendered, about 7–9 minutes. Browning develops Maillard flavors (toasted/meaty notes) that make chorizo taste deeper and more complex.

Transfer the majority of the cooked chorizo to a small bowl lined with paper towel, leaving about 1 tablespoon of the rendered fat in the skillet. Draining keeps the bowl from becoming greasy while the reserved fat will be used to gently cook the onion for extra flavor.

Lower heat to medium, add the finely sliced 1/4 red onion to the skillet with the reserved fat, and sauté 3–4 minutes until softened and lightly caramelized. The onion’s sweetness balances the chorizo’s spice; cooking it in the chorizo fat infuses it with smoky, savory notes.

Thinly slice the 1/2 avocado and chop the cilantro. When the sweet potato is done, remove from oven and lightly season with the remaining 1/4 teaspoon salt and a few turns of black pepper to lift the flavors.

Assemble the bowl: place roasted sweet potato in the base, top with the browned chorizo, then scatter the caramelized onion. Arrange avocado slices on one side, sprinkle with chopped cilantro and finish with the juice of 1/2 lime. The acid from the lime brightens the rich chorizo and creamy avocado, bringing balance.

Taste and adjust seasoning — more salt, a pinch of chili flakes, or an extra squeeze of lime as you prefer. Serve immediately so sweet potato keeps its crisp edges and chorizo stays warm.