In a large skillet, heat a drizzle of olive oil over medium heat and add lean ground beef. Cook for about 7-10 minutes until browned and fully cooked. Incorporate Creole seasoning and cumin, stirring until the beef is evenly coated. Season with salt and pepper to taste, and let it simmer for an additional 2-3 minutes.

Preheat your oven to 425°F (220°C). Toss diced Yukon Gold potatoes with olive oil, salt, and pepper until well coated. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until crispy and golden-brown.

In a medium bowl, combine diced tomato, jalapeño, red onion, and finely chopped cilantro to make pico de gallo. Squeeze lime juice over it and season with salt and pepper. Stir well.

In a small bowl, mix together mayonnaise, sriracha, lemon juice, and a pinch of black pepper. Stir until smooth and creamy.

Assemble your bowls starting with a layer of crispy roasted potatoes, followed by seasoned ground beef, a scoop of pico de gallo, and drizzle with sriracha mayo. Enjoy!