2 medium/large sweet potatoes, cubed

2 teaspoons olive or avocado oil

½ teaspoon sea salt

½ teaspoon garlic powder

⅛ teaspoon black pepper

1 pound lean ground beef (90/10 recommended)

2–3 tablespoons taco seasoning (adjust to taste)

2 tablespoons water (if needed)

1 cup cottage cheese (Good Culture recommended)

1 avocado, chopped

4 teaspoons hot honey

Hot sauce (to taste)

Pickled onions and/or hot and sweet jalapeños (optional)

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Preheat oven to 400°F. Toss cubed sweet potatoes with olive oil, sea salt, garlic powder, and black pepper. Spread evenly on a baking sheet and roast for 20 minutes, flipping halfway through. (Air fryer option: cook at 400°F for 15–20 minutes, shaking halfway.)
While potatoes roast, heat a skillet over medium-high heat. Add ground beef, breaking apart with a spatula, and cook until browned, about 6–7 minutes.
Stir in taco seasoning and add 1–2 tablespoons water if needed to moisten the beef.
Divide roasted sweet potatoes evenly into four bowls.
Top with cooked ground beef, then add cottage cheese and chopped avocado.
Drizzle hot honey and hot sauce over the bowls, and finish with optional pickled onions or jalapeños.

Make it vegetarian by swapping beef for lentils, tofu, or tempeh.
Substitute sweet potatoes with butternut squash or carrots for variety.
Swap cottage cheese with Greek yogurt or hummus for a different twist.
Adjust heat level with more or less hot honey and hot sauce.
Store beef and sweet potatoes separately; add avocado and cottage cheese fresh before serving.