Dice the sweet potatoes into uniform 1/2-inch cubes—this ensures even cooking and helps them develop golden, caramelized edges. Spread them on your air fryer basket and spray generously with avocado oil. In a small bowl, combine the salt, paprika, and garlic powder, then toss the potatoes with this seasoning mixture until evenly coated. Air fry at 400°F for 18 minutes, shaking the basket halfway through to encourage even browning. The potatoes should be tender inside with crispy edges when done.

While the potatoes finish roasting, heat a large skillet over medium-high heat and add the ground beef, breaking it into small pieces as it cooks. Cook for 5-7 minutes until the meat is browned and no longer pink, stirring occasionally to ensure even cooking. I like to let it sit undisturbed for the first minute or two to develop better browning and deeper flavor. Once cooked through, drain excess fat if needed, then add the salt, paprika, chili powder, garlic powder, and onion powder, stirring well to coat the meat evenly. Cook for another 30 seconds until fragrant.

Divide the cottage cheese evenly between serving bowls as your base—this creates a cool, creamy foundation. Top each bowl with the roasted sweet potatoes from Step 1 and the seasoned ground beef from Step 2, arranging them in sections around the bowl. Arrange fresh avocado slices on top, then drizzle the hot honey over the beef and sprinkle with crushed red pepper for heat and color. Finish with a squeeze of fresh lime juice over everything, which brightens all the flavors and adds a crucial acidic contrast to the rich, savory components. The lime juice also prevents the avocado from browning too quickly.