Hot Honey Cottage Cheese & Beef Power Bowls

Preheat your oven to 400°F (200°C). Peel and dice 2 large sweet potatoes into 1/2-inch cubes. Toss them on a baking sheet with 1 tablespoon of olive oil and 1/4 teaspoon of kosher salt. Roast for 20-25 minutes, tossing halfway through, until tender and caramelized.

While potatoes roast, heat a large skillet over medium-high heat. Add 1 lb of lean ground beef. Break it apart with a spatula and cook until browned, about 6-8 minutes. Drain excess fat if necessary.

Season the beef by stirring in 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and the remaining 1/4 teaspoon salt. Add 1 tablespoon of water to bloom the spices and cook for another 1-2 minutes. Remove from heat.

Prepare the hot honey: In a small microwave-safe bowl, mix 2 tablespoons of honey, 1 teaspoon of apple cider vinegar, and 1 teaspoon of crushed red pepper flakes. Microwave for 15-20 seconds just to liquefy and infuse the heat.

Assemble the bowls: Divide ingredients evenly among 4 bowls. Start with a base of 1/2 cup cottage cheese per bowl. Top with the roasted sweet potatoes and seasoned beef.

Slice the 2 avocados and distribute half an avocado to each bowl. Drizzle the warm hot honey over the entire dish and garnish with chopped fresh cilantro before serving.