Preheat oven to 400°F. Toss diced sweet potatoes with 1 tablespoon olive oil, paprika, garlic powder, cinnamon, salt, and pepper until evenly coated. Spread in a single layer on a parchment-lined baking sheet, ensuring they're not crowded. Roast for 40-45 minutes, stirring once at the halfway mark, until fork-tender with golden-brown edges.

While sweet potatoes roast (during the final 15 minutes), heat remaining tablespoon of olive oil in a large skillet over medium-high heat. Add diced onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent with slightly golden edges.

Add ground beef to the skillet, breaking it up with a wooden spoon into bite-sized crumbles. Cook for 6-8 minutes until browned with no pink remaining and internal temperature reaches 160°F. Drain any excess fat, then stir in taco seasoning and cook for 2 minutes more until fragrant and well-coated.

Assemble bowls by layering warm roasted sweet potatoes as the base, followed by seasoned ground beef, sliced avocado, and a generous scoop of cottage cheese. Drizzle with hot honey to your preferred spice level and serve immediately for best flavor and texture contrast.