Preheat the oven to 400°F. Toss diced sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, cinnamon, salt, and pepper in a mixing bowl until well coated. Spread them in a single layer on a baking sheet and roast for 40-45 minutes, stirring halfway through. Sweet potatoes should be fork-tender with golden, caramelized edges.

While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Add the ground beef, breaking it apart with a wooden spoon. Cook for 6-8 minutes until fully browned with no pink remaining.

Once beef is completely cooked, sprinkle taco seasoning over it and stir well to coat. Let it cook for another 2 minutes so the spices bloom and create a flavorful coating.

Divide the roasted sweet potatoes among four bowls, then top each with a portion of seasoned ground beef (about 4 oz per bowl). Add sliced avocado and 1/4 cup of cottage cheese to each bowl.

Drizzle hot honey over the top of each bowl right before serving, using about 1/2 tablespoon per bowl (2 tablespoons total). Start with less if sensitive to heat. Garnish with chopped cilantro, red pepper flakes, or a lime wedge if desired.