Step 1: Roast the Sweet Potatoes and Beets

1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, toss the cubed sweet potatoes with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread evenly on one of the prepared baking sheets.
3. In the same bowl, combine the beet wedges with the remaining olive oil, salt, black pepper, and smoked paprika. Add the minced garlic and mix well. Spread the beets on the second baking sheet.
4. Place both baking sheets in the oven and roast for 25-30 minutes, or until the sweet potatoes are tender and caramelized, and the beets are cooked through. Flip the vegetables halfway through to ensure even roasting.
5. Remove from the oven and set aside to cool slightly.

Step 2: Prepare the Pumpkin Seed Crunch

1. Heat a small skillet over medium heat. Add the pumpkin seeds and toast for 2-3 minutes, stirring frequently, until they start to pop and turn golden brown.
2. Add the olive oil, smoked paprika, salt, and cayenne pepper (if using). Stir to coat the seeds evenly and toast for another minute.
3. Remove from heat and transfer to a plate to cool. The seeds will crisp up as they cool.

Step 3: Assemble the Bowl

1. Arrange a generous handful of mixed greens in the bottom of each serving bowl.
2. Add the roasted sweet potatoes and beets on top of the greens.
3. Tear the burrata balls gently and place them in the center of the bowls.
4. Drizzle with balsamic glaze, letting it pool around the vegetables and burrata.
5. Sprinkle the pumpkin seed crunch over the entire dish.
6. Garnish with fresh basil or microgreens, and season with a pinch of sea salt and cracked black pepper.