Preheat oven to 400 F.

Toss sweet potatoes and Brussels sprouts with 1 Tbsp olive oil and spread on baking sheet. Roast in pre-heated oven for 20 to 25 minutes, or until tender and slightly caramelized.

While vegetables roast, in large skillet over medium-high, heat 1 Tbsp olive oil. Add garlic, beef, and bison. Cook, breaking up meat into small, even pieces with spoon, until fully browned with no pink remaining, about 8 to 10 minutes. Stir in kale to wilt.

For chili-lime sauce, in small bowl, whisk together lime juice, remaining 1 Tbsp olive oil, maple syrup, chili powder, and salt until smooth.

Divide roasted vegetables and beef mixture among 4 bowls, then drizzle each generously with chili-lime sauce.