Preheat your oven to 400°F (200°C) to caramelize the sweet potatoes.

In a mixing bowl, combine diced sweet potatoes with olive oil, paprika, garlic powder, cinnamon, salt, and pepper. Toss and spread on a baking sheet, then roast for 40–45 minutes, stirring halfway through.

Heat olive oil in a large skillet over medium heat, add diced yellow onion and sauté for 3–4 minutes until translucent.

Add the lean ground beef to the skillet with sautéed onions. Break apart while cooking, sprinkle with taco seasoning, salt, and pepper. Cook for 6–8 minutes until fully browned.

Assemble the bowl with roasted sweet potatoes as the base, add ground beef, avocado, and cottage cheese.

Drizzle hot honey over the bowl, optional garnishes like chopped cilantro, red pepper flakes, or lime juice can be added. Serve warm.