Preheat the oven to 400°F (204°C).

On a large rimmed baking sheet, toss the cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper.

Roast the sweet potatoes in the oven for 15 minutes.

Add the broccoli florets to the baking sheet, drizzle with the remaining 1 tablespoon olive oil, and toss to combine with the potatoes.

Return the baking sheet to the oven and roast for an additional 10 to 12 minutes until the vegetables are tender and edges are slightly charred.

While vegetables roast, heat a large non-stick skillet over medium-high heat.

Add the ground beef to the skillet and cook until browned and fully cooked through (approximately 7 to 9 minutes), breaking it into small crumbles with a spatula.

Drain any excess moisture or fat from the skillet.

In a small bowl, whisk together the honey, sriracha, and apple cider vinegar to create the hot honey glaze.

Pour half of the hot honey glaze over the cooked beef in the skillet and stir for 1 minute to coat.

Divide the roasted vegetables and the glazed beef equally among four meal prep containers or bowls.

Drizzle the remaining hot honey glaze over the top of each bowl before serving.