Preheat your oven to 425°F and line a large baking sheet with parchment paper. Peel and cut the sweet potatoes into 1/2-inch cubes, then toss them with 2 tablespoons of olive oil, 3/4 teaspoon salt, 3/4 teaspoon black pepper, 1.5 teaspoons smoked paprika, and 1.5 teaspoons garlic powder until evenly coated. Spread them in a single layer on the prepared pan and roast for 30-40 minutes, stirring halfway through, until the potatoes are tender and slightly caramelized at the edges.

While the potatoes roast, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook for about 8-10 minutes, breaking it apart as it cooks, until it's no longer pink and just beginning to brown. Stir in 3/4 teaspoon salt, 3/4 teaspoon black pepper, 2.5 teaspoons paprika, and 1.5 teaspoons garlic powder, mixing well to coat all the meat evenly. I like to let the beef sit undisturbed for the last minute or two to develop a nice fond on the pan, which adds deeper flavor.

In a small bowl, whisk together 2.5 tablespoons honey, 1.5 teaspoons sriracha, and 1/2 teaspoon red pepper flakes until well combined. The mixture doesn't need heating—just a quick stir to blend everything together. This spicy-sweet drizzle will be your finishing touch, adding brightness and heat to balance the earthiness of the potatoes and richness of the beef and cottage cheese.

Once the roasted sweet potatoes from Step 1 are ready, divide them evenly among four bowls. Top each bowl with a portion of the cooked ground beef from Step 2, then add a generous dollop of cottage cheese to each. Arrange fresh avocado slices on top of each bowl—I prefer to add the avocado last so it stays creamy and doesn't oxidize. Finally, drizzle the spicy honey mixture from Step 3 over each bowl and serve immediately while the potatoes and beef are still warm.